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Beef Pot Roast With Red Wine

Gadget.Cook's picture
  Beef pot roast 2 Pound (Very Lean, Rump, Round, Or Sirloin Tip)
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Dry red wine 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs) (In 0.25 Cup Cold Water, Mixed To A Paste)
  Salt 1 Teaspoon
  Bay leaves 3
  Whole black peppercorns 1 Dozen
  Lemon 1 , sliced

Dredge beef with flour and brown in hot oil in a large skillet.
Remove, cut into thick slices, and place in slow cooker.
Drain accumulated fat from skillet and add water.
Stir to loosen browned bits.
Add wine, flour-water mixture, and salt.
Bring to a boil, stirring constantly until thickened.
Pour over meat in the slow cooker and add remaining ingredients.
Cover and cook on low 8 to 10 hours.
Serve with boiled potatoes.
Lemon slices added the last hour of cooking will retain their shape and color.

Recipe Summary

Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 516 Calories from Fat 291

% Daily Value*

Total Fat 32 g49.8%

Saturated Fat 11.6 g58.2%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 421 mg17.5%

Total Carbohydrates 14 g4.7%

Dietary Fiber 0.87 g3.5%

Sugars 0.5 g

Protein 30 g60.8%

Vitamin A 0.7% Vitamin C 12.8%

Calcium 4.1% Iron 18.8%

*Based on a 2000 Calorie diet

Beef Pot Roast With Red Wine Recipe