RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6033
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| Recipe Name: |
Slow Cooker Balsamic Pot Roast - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
8.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Slow Cooker |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup wine, dry red
2 Tablespoons parsley, flat-leaf chopped
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Directions:
In a large sauté pan over high heat warm 1 tbsp olive oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, about 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
Return pan to medium heat and add 1 tsp olive oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
Remove bay leaf and thyme branches. Pour sauce into a small saucepan. Make a slurry with the cornstarch and water, Bring sauce to a boil and slowly whisk and pour in the slurry and cook about 2 minutes on boiling until thickened. Serve on the side.
Garnish with parsley and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
401 |
Total Carbs: |
17.7 |
Net Carbs: |
14.5 |
| Cholesterol: |
66.7 |
Fat: |
13.3 |
Protein: |
40.87 |
| Fiber: |
3.20 |
Sodium: |
30.08 |
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