Harvest Pot Roast
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
3 pounds boneless chuck roast, trimmed and blotted dry1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon black pepper1 tablespoon canola oil1 medium-size onion, thinly sliced1 tablespoon tomato paste2 tablespoons all-purpose four1/2 cup red wine1/2 cup low-sodium beef broth4 medium-size carrots, peeled, quartered lengthwise and cut into 1-inch pieces3 ribs celery, cut into 1-inch pieces1-1/2 pounds new potatoes, scrubbed and quartere
1. Sprinkle roast with 1/4 teaspoon each thyme, salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook roast 1 to 2 minutes per side or until browned; transfer roast to slow cooker.
2. Reduce heat to medium and add onion to skillet; cook 3 minutes or until softened. Stir in tomato paste and cook 1 minute, stirring constantly. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in wine, broth and 1-1/2 cup water; bring to a boil. Pour liquid into slow cooker over beef and cook on HIGH for 6 hours or LOW for 8 hours.
3. When there is 3 hours cook time remaining on HIGH or 4 hours on LOW, remove meat from slow cooker and stir in carrots, celery, potatoes and remaining 3/4 teaspoon thyme. Return meat to slow cooker for remaining cook time.
4. Remove meat from slow cooker; slice. Stir remaining 1/4 teaspoon salt into liquid. Serve roast with vegetables and sauce. Makes 8 servings.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE_SP.
2. Reduce heat to medium and add onion to skillet; cook 3 minutes or until softened. Stir in tomato paste and cook 1 minute, stirring constantly. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in wine, broth and 1-1/2 cup water; bring to a boil. Pour liquid into slow cooker over beef and cook on HIGH for 6 hours or LOW for 8 hours.
3. When there is 3 hours cook time remaining on HIGH or 4 hours on LOW, remove meat from slow cooker and stir in carrots, celery, potatoes and remaining 3/4 teaspoon thyme. Return meat to slow cooker for remaining cook time.
4. Remove meat from slow cooker; slice. Stir remaining 1/4 teaspoon salt into liquid. Serve roast with vegetables and sauce. Makes 8 servings.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE_SP.
Nutritional Info Amount Per Serving
- Calories: 390.8
- Total Fat: 12.4 g
- Cholesterol: 99.0 mg
- Sodium: 311.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.0 g
- Protein: 41.6 g
Member Reviews