Pot Roast In Red Wine Recipe

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Servings: 4


Cost per serving $2.89 view details


  1. Wipe beef with damp paper towels. Remove excess fat. Slowly heat butter in large Dutch oven. Brown beef well on all sides, about 30 min.
  2. Add in wine, salt, pepper, bay leaf, thyme, nutmeg, parsley, and warm water. Bring just to boiling, reduce heat and simmer, covered, 2 1/2 hrs.
  3. Insert cloves in one onion. Add in brandy, carrots, and all the onions to Dutch oven. Simmer, covered, 1 hour longer, or possibly just till beef is fork-tender. Throw away clove-studded onion.
  4. To serve, remove beef from cooking liquid to hot serving platter. With slotted utensil, lift vegetables from cooking liquid, and surround beef; keep hot. Skim fat from surface of cooking liquid. Combine 1/4 c. water with flour; mix to make smooth paste. Stir into liquid in Dutch oven. Bring just to boiling, stirring till thickened. Pass gravy.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 443g
Recipe makes 4 servings
Calories 310  
Calories from Fat 58 19%
Total Fat 6.63g 8%
Saturated Fat 4.06g 16%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 984mg 41%
Potassium 707mg 20%
Total Carbs 35.27g 9%
Dietary Fiber 6.1g 20%
Sugars 12.64g 8%
Protein 3.88g 6%
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