The Spicy Olive’s Tuscan Pot Roast

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 The Spicy Olive’s Tuscan Pot Roast
The Spicy Olive’s Tuscan Pot Roast
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Course Main Dish
Servings
Ingredients
  • 4 tbsp Tuscan Herb Infused Olive Oil
  • 1 Shallot minced
  • 4 lb Beef Chuck or pot roast
  • 1 cup Carrots in chunks
  • 1/2 cup Red Wine or beef broth
  • 1 1/2 cups Portabella Mushrooms sliced
  • 1/2 cup Water
  • 2 tsp A-1 Sauce
  • 4 Potatoes cubed
  • 28 oz Crushed Tomatoes can
  • 1 clove Garlic
Course Main Dish
Servings
Ingredients
  • 4 tbsp Tuscan Herb Infused Olive Oil
  • 1 Shallot minced
  • 4 lb Beef Chuck or pot roast
  • 1 cup Carrots in chunks
  • 1/2 cup Red Wine or beef broth
  • 1 1/2 cups Portabella Mushrooms sliced
  • 1/2 cup Water
  • 2 tsp A-1 Sauce
  • 4 Potatoes cubed
  • 28 oz Crushed Tomatoes can
  • 1 clove Garlic
The Spicy Olive’s Tuscan Pot Roast
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium-high heat.
  2. Place beef roast in pan and brown on all sides.
  3. Add shallot and garlic and allow to lightly brown, then add mushrooms and cook until tender.
  4. Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven.
You can finish the roast three ways:
  1. Stove top over low heat for 3-4 hours,
  2. Crock pot on low for 8 hours or high for 4 hours
  3. Oven set at 250-300° for 2-3 hours.
  4. Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with Organic Tuscan Herb olive oil & Traditional balsamic for dipping!