Slowcooker Cabernet Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Cabernet Sauvignon wine1.5 lbs. raw top sirloin roast2 cloves garlic, mincedPinch of saltFreshly ground black pepper2 sprigs fresh rosemary1 red onion, quartered and sliced3 carrots, peeled and chopped1.5 cups haricots verts (French green beans), halved2 sweet potatoes (1 lb. total) peeled and chopped
Put the roast in a large ziploc bag or small dish, submerge in the wine, seal and refrigerate overnight.
In the morning, put the marinated roast and wine in the bottom of the slowcooker -- it's important that the meat is on the bottom, in the liquid, so that it doesn't dry out in the cooking process. Add the garlic, a pinch of salt, a generous amount of freshly ground black pepper and rosemary. Cover with the onion, carrots, haricots verts, and sweet potatoes. (Note that the sweet potatoes should be on top, if they cook in the liquid they'll turn to mush.) Cover the pot, turn on low and let cook for 8-10 hours. Remove the rosemary before serving.
Serving Size:�Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COPPERHEAD71.
In the morning, put the marinated roast and wine in the bottom of the slowcooker -- it's important that the meat is on the bottom, in the liquid, so that it doesn't dry out in the cooking process. Add the garlic, a pinch of salt, a generous amount of freshly ground black pepper and rosemary. Cover with the onion, carrots, haricots verts, and sweet potatoes. (Note that the sweet potatoes should be on top, if they cook in the liquid they'll turn to mush.) Cover the pot, turn on low and let cook for 8-10 hours. Remove the rosemary before serving.
Serving Size:�Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user COPPERHEAD71.
Nutritional Info Amount Per Serving
- Calories: 282.9
- Total Fat: 4.3 g
- Cholesterol: 59.0 mg
- Sodium: 206.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.7 g
- Protein: 26.9 g
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