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Ингредиенты
- 3 1/2 lb beef chuck roast
- 8 x red potatoes
- 1/2 lb baby carrots
- 4 x garlic cloves peeled, whole
- 1 tsp salt
- 1 tsp dry rosemary crushed
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. water
- 1/4 c. dry red wine
- 2 Tbsp. cornstarch dissolved in
- 2 Tbsp. water Minced parsley
Инструкции
- In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add in water and wine. Cover and cook on LOW 10 to 11 hrs or possibly till beef and vegetables are tender.
- Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep hot. Just before serving, carve port roast across the grain into thin slices.
- For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 c. cooking liquid and cornstarch mix till blended. Cook and stir 1 minute or possibly till thickened.
- Garnish beef and vegetables with parsley; serve with gravy.
- This recipe yields 8 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 8 servings | |
| Calories 570 | |
| Calories from Fat 189 | 33% |
| Total Fat 21.02g | 26% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 462mg | 19% |
| Potassium 1752mg | 50% |
| Total Carbs 38.75g | 10% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.54g | 2% |
| Protein 53.27g | 85% |
