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Peruvian Red Roast

  Chuck roast 4 Pound
  Onion 1 Medium, bite size pieces
  Yukon gold potato 2 Medium, bite size pieces
  Squash 1 Large, bite size pieces
  Baby carrots 1 Cup (16 tbs), dice
  Cilantro 1 Bunch (100 gm), chop
  Red wine 2 Tablespoon, divided
  Ragu 1⁄2 Cup (8 tbs) (Ragu Pasta Sauce)
  Tomato paste 12 Ounce
  Tomato sauce 15 Ounce
  Ketchup 3 Tablespoon
  Jasmine rice 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm)
  Ground cumin 1 Tablespoon
  Salt 1⁄2 Teaspoon (to taste)
  Pepper 1⁄2 Teaspoon (to taste)

1. In a Crockpot, put onion, cumin, salt and pepper. Sauté for a minute over high heat.
2. Add cilantro, red wine, and garlic cloves. Cover and allow to cook.
3. In the meanwhile, cut the chuck roast into slices.
4. Place a frying pan on medium high heat, throw the meat in it, and sear to cook evenly.
5. Drain excess liquid, and put meat pieces it in the Crockpot.
6. Add tomato paste, tomato sauce, Ragu pasta sauce, and ketchup.
7. Add squash, potato and carrot.
8. Pour red wine, cover and cook for 6 hours on the high heat setting.
9. Wash rice, pour water in it, add a garlic clove, and cook until done.

10. Garnish with cilantro, and serve red roast immediately over the Jasmine Rice.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Chuck Roast
Preparation Time: 
40 Minutes
Cook Time: 
390 Minutes
Ready In: 
430 Minutes

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Average: 4.3 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 828 Calories from Fat 147

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 163.3 mg54.4%

Sodium 567.8 mg23.7%

Total Carbohydrates 91 g30.3%

Dietary Fiber 7.1 g28.3%

Sugars 18 g

Protein 77 g155%

Vitamin A 115% Vitamin C 73.4%

Calcium 16% Iron 54.9%

*Based on a 2000 Calorie diet

Peruvian Red Roast Recipe Video