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Nutrition Facts
Nutrition facts per serving:
- Calories 182
- Protein(gm)25
- Carbohydrate(gm)7
- Fat, total(gm)4
- Cholesterol(mg)67
- Saturated fat(gm)1
- Monosaturated fat(gm)2
- Sugar, total(gm)1
- Vitamin C(mg)1
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)4
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)8
- Cobalamin (Vit. B12)(µg)3
- Sodium(mg)200
- Potassium(mg)453
- Calcium(DV %)10
- Iron(DV %)3
*Percent Daily Values are base on a 2,000 calorie diet
Herbed-Port Pot Roast
Makes:
10
servings
Serving size:
3 ounce cooked meat
Prep:
15 mins
Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
Ingredients
- 1 2 1/2 - 3 pound boneless beef chuck pot roast
- 1 medium onion, cut into thin wedges
- 1/2 cup port wine or apple juice
- 1 8 ounce can tomato sauce
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried oregano, crushed
- 2 cloves garlic, minced
- Steamed carrots (optional)
Directions
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine onion, port wine, tomato sauce, tapioca, Worcestershire sauce, thyme, oregano, and garlic. Pour over meat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a serving platter. Skim fat from gravy. Pass gravy with meat. If desired, serve with steamed carrots.
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