Italian pot roast from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World (page 64) by Lynn Alley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on February 20, 2025

    A lot of steps before it goes into the slow cooker. Didn't think the end result was worth it.

  • Nancith on April 18, 2017

    The meat-eaters in the family loved this one. I admit it smelled delicious! The long time in the slow cooker really made the roast fall-apart tender. Not just a throw-everything-in-the-pot recipe, it required browning of roast & veggies, & reducing of wine in the sauce. My only quibble is that, just like many slow cooker recipes with sauce, the juices from the meat really thinned out the lovely thick sauce by the end & made it rather runny. Had no celery, so that was lacking in the finished dish.

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