My Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients: * Beef chuck, arm pot roast, (about) 2.5 lb * Potatoes, 8 small (1-3/4" to 2-1/2" dia.) * Carrots, 8 medium (about 1" dia.) * White Onions 4 medium * Garlic powder, 2 tsp * Thyme (dried leaves), 1 tbsp * Bay Leaf, 2 whole leaves * Salt, 1 tbsp * Beef Bouillion, 1 cube (or tsp) * Red Wine, 8 fl oz
PREPARATION - - - - - - -
Rinse and peel potatoes and carrots and peel onions. Chop all of these into quarters.
Sear all surfaces of roast of a medium high heat.
Mix bouillon with 1 cup of water and 1 cup of dry, red wine. Add herbs, except bay leaves, and salt to mixture.
Line bottom of crock pot with all vegetables and place bay leaves among them.
Place roast on top of vegetables and pour bouillon/wine/seasonings mixture over roast.
COOKING - - - - - - -
Set crock pot on low and go do somthing else for about 8 hours.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RICHARDHARRISON.
Rinse and peel potatoes and carrots and peel onions. Chop all of these into quarters.
Sear all surfaces of roast of a medium high heat.
Mix bouillon with 1 cup of water and 1 cup of dry, red wine. Add herbs, except bay leaves, and salt to mixture.
Line bottom of crock pot with all vegetables and place bay leaves among them.
Place roast on top of vegetables and pour bouillon/wine/seasonings mixture over roast.
COOKING - - - - - - -
Set crock pot on low and go do somthing else for about 8 hours.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RICHARDHARRISON.
Nutritional Info Amount Per Serving
- Calories: 655.5
- Total Fat: 28.9 g
- Cholesterol: 88.4 mg
- Sodium: 1,091.6 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 7.7 g
- Protein: 46.7 g
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