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Add a photoServings: 12
Ingredients
- 3 to 4 lbs. beef pot roast, boneless (rump, chuck or possibly round)
- 2 c. red wine
- 2 med. onions, minced
- 3 med. carrots, washed, pared & sliced
- 1 clove garlic
- 1 bay leaf
- 1/4 c. flour, mixed with 2 teaspoon salt and
- 1/4 teaspoon pepper
- 2 c. red wine
Directions
- Put meat in deep bowl. Add in wine, onions, carrots, garlic and bay leaf. Cover and chill to marinate for 12 hrs or possibly overnight. Turn meat occasionally. Drain, reserving marinade. Pat meat dry with paper towel. Coat meat with flour mix. Heat 3 tbsp butter in large saucepan. Sear slowly on all sides, drain off fat. Add in marinade mix and rest of the wine. Cover and bring to a boil. Reduce heat and simmer 3 to 4 hrs till meat is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 12 servings | |
| Calories 409 | |
| Calories from Fat 200 | 49% |
| Total Fat 22.18g | 28% |
| Saturated Fat 8.8g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 81mg | 3% |
| Potassium 417mg | 12% |
| Total Carbs 7.23g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.84g | 1% |
| Protein 28.78g | 46% |
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