<http://schema.org/recipeInstructions>
" Heat the oil in a large heavy pan or Dutch oven (I use a cast iron wok) on medium-high heat. Brown the meat all over. Add all the vegetables EXCEPT tomatoes. Continue cooking until they begin to brown. Add the wine and let it reduce. Season with the oregano , salt &amp;amp; pepper. Add the vinegar and tomatoes. If this will be served for tonight&amp;#039;s &amp;quot;Main Dish&amp;quot;, transfer to the crock pot and cook on LOW &amp;quot;all day&amp;quot;...6-8 hours. If the roast is for the next day&amp;#039;s &amp;quot;Main Dish&amp;quot;, remove from heat, allow to cool slightly, cover and refridgerate. Transfer to the crock pot in the morning. Cook &amp;quot;all day&amp;quot; on LOW..6-8 hours. After placing the fettuccinni noodles in boiling water to cook, &amp;quot;cut&amp;quot; the rope binding the roast and &amp;quot;shred&amp;quot; the meat into the sauce. Serve the meat/veggie/sauce over the cooked noodles, with a simple salad &amp;amp;  crusty bread to &amp;quot;mop up&amp;quot; the juices. Enjoy!"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a25436/tuscan-pot-roast-8b911162eafb11dcb76e7c63c88a3808/>