Beef Pot Roast With Red Wine
|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)|
|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.
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