Red-Wine Slow-cook Pot Roast (Without added Salt )

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Red-Wine Slow-cook Pot Roast (Without added Salt ) calories by ingredient


Introduction

I wanted some pot roast, but I'm trying to cut back on my salt intake, so I used wine for special flavor, and it made a nice difference! I wanted some pot roast, but I'm trying to cut back on my salt intake, so I used wine for special flavor, and it made a nice difference!
Number of Servings: 10

Ingredients

    2.5lb eye of round beef roast
    about 10 baby carrots
    about 3/4 pound red potatoes
    about 3/4 pound yellow potatoes
    about 8 oz sliced white mushrooms (rinsed)
    1 cup red wine
    1 cup water
    1/2 cup tomato sauce - no salt added variety
    2 tbsp garlic powder
    2 tbsp onion powder
    1 tbsp rosemary
    2 tsp oregano

Directions

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.