Nutritional Guidelines (per serving) | |
---|---|
911 | Calories |
49g | Fat |
25g | Carbs |
86g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 Servings | |
Amount per serving | |
Calories | 911 |
% Daily Value* | |
Total Fat 49g | 63% |
Saturated Fat 18g | 89% |
Cholesterol 261mg | 87% |
Sodium 493mg | 21% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 3g | 11% |
Protein 86g | |
Calcium 126mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This pot roast is a snap to prepare in your slow cooker, and tomatoes and red wine make it flavorful.
Ingredients
- 1 lean chuck roast, about 3 to 4 pounds
- salt and pepper
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 medium sweet onion, coarsely chopped or sliced
- 1 can (14.5 ounces) tomatoes, diced
- 1/2 cup port wine or red wine
- 2 tablespoons red wine vinegar
- 3 cloves garlic, finely minced
Steps to Make It
-
Sprinkle roast with salt and pepper; coat with the flour.
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In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides; transfer to the slow cooker insert.
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Add onions to the skillet and cook, stirring, until lightly browned. Combine the remaining ingredients and add to the onions. Cook, stirring, until the mixture is simmering.
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Pour over the roast in the crockery insert.
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Cover and cook on HIGH for 1 hour.
-
Reduce heat to LOW and cook for 7 to 9 hours longer. Or, continue cooking on HIGH for about 4 to 5 hours longer.
-
Transfer the roast to a serving platter.
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Put juices in a saucepan and simmer for about 5 to 10 minutes to reduce liquids and concentrate flavor.
Serves 6.
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