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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 420.4
  • Total Fat: 8.2 g
  • Cholesterol: 81.5 mg
  • Sodium: 347.9 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 47.3 g

View full nutritional breakdown of Crock Pot Roast Beef w/Root Vegetables and Chianti calories by ingredient
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Crock Pot Roast Beef w/Root Vegetables and Chianti

Submitted by: LEAKAY59
Crock Pot Roast Beef w/Root Vegetables and Chianti

Introduction

My "tradition" of roast beef, with some added nutritional value from adding more vegetables. Rutabagas look and sound weird to people, but they're easy to cook in this recipe, and VERY high in potassium! My "tradition" of roast beef, with some added nutritional value from adding more vegetables. Rutabagas look and sound weird to people, but they're easy to cook in this recipe, and VERY high in potassium!
Number of Servings: 12

Ingredients

    1 medium rutabaga, peeled and chopped to 1 to 2 inch chunks
    3 large raw carrots, cut in 1 in. chunks
    5 medium potatoes, cut in 2 in. chunks
    14 small boiling onions
    1 beef roast, approximately 3 pounds
    1 Tbsp olive oil
    1/2 tsp garlic powder
    2 Bay Leaves
    salt and pepper to taste
    1 cup Chianti
    1 package dry onion soup mix
    2 cups boiling water


Directions

1) Cut all vegetables to "bite-size" pieces. Layer them in the Crock Pot in the order listed, except for the onions. This ensures that the vegetables will cook in time, as the root vegetables take longer to cook than the meat.

2) Heat oil in large skillet over medium/high heat. Add salt and pepper to taste, and sprinkle the garlic powder over the oil. When oil is hot, brown roast on all sides. When done browning, cut two or three slits in the side of the roast with the thin fat layer on it. Insert bay leaves into the slits. Add roast to crock pot, nesting it into the vegetables. Now put the onions in on top, around the edges of the roast.

3) Mix dry soup mix and boiling water, stir well to dissolve soup mix. Pour into a large bowl or pan. Add one cup Chianti and stir to mix thoroughly. Reheat the pan used to brown the meat, then add two or three ladles full of soup/wine mixture to deglaze pan, stirring to collect browned bits. Add back into the soup mix. Pour soup/wine mix over roast, arranging onion bits on top of and around the roast.

4) Turn Crock Pot on low and cook for 8 hours, or until beef is done and vegetables are tender. Serve with the wine sauce.

Makes about twelve servings, 4 oz of meat plus veggies, if you're having a party! Both meat and vegetables are excellent for use in leftovers, and the meat freezes well. (Haven't tried freezing the vegetables, but don't see why you couldn't.)


Number of Servings: 12

Recipe submitted by SparkPeople user LEAKAY59.






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