Burgundy Spiced Pot Roast
|Beef roast||4 Pound (Rump / Round)|
|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.
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