Red-Wine Slow-cook Pot Roast (Without added Salt )
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2.5lb eye of round beef roastabout 10 baby carrotsabout 3/4 pound red potatoesabout 3/4 pound yellow potatoesabout 8 oz sliced white mushrooms (rinsed)1 cup red wine1 cup water1/2 cup tomato sauce - no salt added variety2 tbsp garlic powder2 tbsp onion powder1 tbsp rosemary 2 tsp oregano
Sear the meat in a hot pan and a tablespoon of olive oil, then set it into your slow cooker. Take the pan off of the heat, but set it aside, because we're going to use it for the broth. Add all of the veggies to the slow-cooker. Add the water, wine, and tomato sauce to the pan in which you seared the beef. next, add the herbs and spices, and mix it up until it's all thoroughly mixed. Pour this broth over the meat and vegetables in the slow cooker. Cover the roast and veggies with the lid, and turn on the slow cooker to its low setting.
In 10 hours, you have Pot Roast. Serve a slice with a couple potatoes, a carrot and some mushrooms. It's hard not to go for seconds.
Serving Size: Makes about 10 4-ounce servings (plus veggies)
Number of Servings: 10
Recipe submitted by SparkPeople user FLIPPANTMONIKER.
In 10 hours, you have Pot Roast. Serve a slice with a couple potatoes, a carrot and some mushrooms. It's hard not to go for seconds.
Serving Size: Makes about 10 4-ounce servings (plus veggies)
Number of Servings: 10
Recipe submitted by SparkPeople user FLIPPANTMONIKER.
Nutritional Info Amount Per Serving
- Calories: 328.8
- Total Fat: 11.1 g
- Cholesterol: 67.3 mg
- Sodium: 87.7 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.2 g
- Protein: 34.3 g
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