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Burgundy Spiced Pot Roast

creative.chef's picture
Burgundy Spiced Pot Roast is absolutely mouth-watering. This Burgundy Spiced Pot Roast is such a good tenderizer. You will truly miss it if you do not try it!
  Beef roast 4 Pound (Rump / Round)
  Salt To Taste
  Pepper To Taste
  Onions 2 , sliced
  Potatoes 3 , peeled and quartered
  Carrots 3 , sliced
  Water 1 Cup (16 tbs)
  Brown gravy mix 1 Ounce (1 Package)
  Dry white wine 1⁄2 Cup (8 tbs) (California)
  Catsup 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Tablespoon

Sprinkle meat with salt and pepper.
Arrange it in the crock cooker with vegetables.
Blend the remaining ingredients and pour over meat.
Cover and cook at Low for 8 to 10 hours.
If thick gravy is desired, remove meat and vegetables from the cooker and drop in 2 tablespoons each of flour and butter which has been mixed together.
Cook on High until thickened, stirring often.

Recipe Summary


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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4053 Calories from Fat 627

% Daily Value*

Total Fat 70 g107.3%

Saturated Fat 23.8 g119.2%

Trans Fat 0 g

Cholesterol 1557.4 mg519.1%

Sodium 3655.7 mg152.3%

Total Carbohydrates 195 g65%

Dietary Fiber 23.2 g92.8%

Sugars 41.3 g

Protein 609 g1217.4%

Vitamin A 631.3% Vitamin C 267.2%

Calcium 23.3% Iron 40.2%

*Based on a 2000 Calorie diet

Burgundy Spiced Pot Roast Recipe