Slow Cooker Beef Roast with Cranberry and Red Wine Reduction

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Slow Cooker Beef Roast with Cranberry and Red Wine Reduction

4.5 of 5 (55)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 585.1

Total Fat: 35.4 g
Cholesterol: 108.8 mg
Sodium: 375.8 mg
Total Carbs: 7.2 g
Dietary Fiber: 0.8 g
Protein: 52.5 g

View full nutritional breakdown of Slow Cooker Beef Roast with Cranberry and Red Wine Reduction calories by ingredient

Introduction

This roast is delicious and melts in your mouth and best of all, it does not have too many calories! I usually serve this with a side of grilled veggies. This roast is delicious and melts in your mouth and best of all, it does not have too many calories! I usually serve this with a side of grilled veggies.

Minutes to Prepare: 15

Minutes to Cook: 740

Number of Servings: 10

Ingredients

2 big onions, sliced

3/4 tsp black pepper

3/4 tsp dried rosemary

1/4 tsp cayenne pepper

1 Pot roast (about 4 pounds/2kg)

3/4 cup red wine

1/2 cup beef broth

1/2 cup cranberry frozen cocktail concentrate (do not add water!) unfrozen

1/4 cup reduced sodium soy sauce

4 garlic cloves

1/4 cup flour

1/3 cup water

Directions

1. Put the sliced onions in a big bowl. In another small bowl, mix together pepper, rosemary and cayenne pepper. Brush the roast on all sides with spice mix. Put roast on the onions.

2. In another bowl, mix together red wine, beef broth, unfrozen cranberry cocktail concentrate, soy sauce and garlic. Pour on roast. Cover and put in fridge for 12 hours (overnight).

3. In the morning, put the onions and sauce at bottom of crock pot and put roast on top. Cover and cook for 12 hours on LOW setting.

4. Remove roast, put in plate and cover with aluminum sheet, let stand 10 minutes. During this time, thicken sauce with flour/water mix.

5. Cut roast in 10 slices and cover with now thickened sauce and onions.

Serve with vegetables.