Ingredients6 h 20 m servings 349 cals
- Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
- Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
- Cook on Low for 6 hours.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 349 calories; 19.5 g fat; 18.9 g carbohydrates; 20 g protein; 65 mg cholesterol; 279 mg sodium. Full nutrition
ReviewsRead all reviews 6
First just let me say that this dish is delicious. I'm not sure I made it properly. I tried following the directions, but I'm not sure that cacciatore is supposed to fall apart like that. Perhap...
This was delicious! I was pressed for time so I couldn't make it in the slow cooker as I had planned. I cut the roast into bite sized peices and dredged them in flour, salt, pepper and garlic...
I modified the recipe by cooking it for 9 hours on high. Adding another 1/2 cup of wine and more spice. It melted in my mouth after that. I'm serving it three ways. One with egg noodles and ...
I leave out anything that generates spicy heat because my system won't take it, but other than that followed the recipe. What's the word? Scrumpdilyicious!!!