Slowcooker Cabernet Pot Roast
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Slowcooker Cabernet Pot Roast calories by ingredient
Introduction
This easy fix-it-and-forget-it dish is a great solution to a busy weeknight dinner. Make sure to select the leanest cut of roast you can find (I selected a top sirloin roast) and trim any visible fat. For a video demonstration of this dish, and many other great recipes, "like" me on Facebook at www.facebook.com/ColleensKitchen1 This easy fix-it-and-forget-it dish is a great solution to a busy weeknight dinner. Make sure to select the leanest cut of roast you can find (I selected a top sirloin roast) and trim any visible fat. For a video demonstration of this dish, and many other great recipes, "like" me on Facebook at www.facebook.com/ColleensKitchen1Number of Servings: 4
Ingredients
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1 cup Cabernet Sauvignon wine
1.5 lbs. raw top sirloin roast
2 cloves garlic, minced
Pinch of salt
Freshly ground black pepper
2 sprigs fresh rosemary
1 red onion, quartered and sliced
3 carrots, peeled and chopped
1.5 cups haricots verts (French green beans), halved
2 sweet potatoes (1 lb. total) peeled and chopped
Directions
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.