Red Wine-Rosemary Braised Pot Roast
ACTIVE TIME: 30 min. TOTAL TIME: 101⁄2 hrs. SERVES: 12
Our tender roast is impressive enough for a dinner party yet easy enough for a weeknight meal
1 (4 lb.) beef bottom round roast 1 tsp. crushed dried rosemary 1 Tbs. oil
3 onions, sliced
3 cloves garlic, minced
11⁄2 cups beef broth, divided
1 cup red wine
1 Rub beef with rosemary, 1 tsp. salt and 1⁄2 tsp. pepper. In large nonstick skillet, heat oil over medium heat. Add beef; cook until browned on all sides, about 10 min., turning occasionally. Transfer to slow cooker. Add onions and garlic to drippings in skillet; stir in 1⁄2 cup broth.
2 Cook until browned bits on bottom of skillet have been stirred up, stirring frequently; transfer mixture to slow cooker. Pour wine and remaining broth over beef and onions.
3 Cover; cook beef and onions on low 8–10 hrs. until beef is cooked through and tender and onions are soft. Skim and discard fat from pan juices; serve juices with beef.
Per serving: Cal. 226 Pro. 32g Carb. 4g Fiber 1g Sug. 1g
Chol. 86mg Sod. 341mg Total fat: 8g Sat. 3g Trans. 0g