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Ingredients
- 3-4 pound chuck roast
- 2 potatoes, cut into lg. chunks
- 2 carrots (cut lg.)
- 1 lg. onion (minced)
- 1 c. fresh mushroom caps with stems cut off
- 1/2 c. red wine
- 1/2 c. beef broth
- Salt and pepper
Directions
- Wipe meat with damp paper towel. Place half vegetables on bottom of pot. Add in meat. Place the rest of the vegetables on meat and add in liquid and seasonings. Cook 10 hrs on low heat. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2392g | |
| Calories 3623 | |
| Calories from Fat 1500 | 41% |
| Total Fat 166.39g | 208% |
| Saturated Fat 59.79g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 1052mg | 351% |
| Sodium 1581mg | 66% |
| Potassium 7913mg | 226% |
| Total Carbs 84.17g | 22% |
| Dietary Fiber 13.0g | 43% |
| Sugars 15.21g | 10% |
| Protein 404.18g | 647% |
