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Send a Meal Blog

Friday, November 26 2010

ingredients

  • 2  pounds  boneless beef chuck pot roast
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  cooking oil (optional)
  • 2  tablespoons  quick-cooking tapioca
  • 6  medium  carrots, cut into 1-1/2-inch pieces
  • 1  9-ounce package  frozen cut green beans
  • 1/2  of a 16-ounce package  frozen small whole onions (2 cups)
  • 2  cloves  garlic, minced
  • 1  14-ounce can  reduced-sodium beef broth
  • 1  cup  Burgundy wine
  • 4  slices  bacon, crisp-cooked, drained, and crumbled

directions

1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.

2. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.

nutrition facts

  • Servings Per Recipe 6 servings
 
  • Calories317, 
  • Total Fat (g)8, 
  • Saturated Fat (g)3,
  • Monounsaturated Fat (g)3, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)95, 
  • Sodium (mg)601, 
  • Carbohydrate (g)16, 
  • Total Sugar (g)6, 
  • Fiber (g)3, 
  • Protein (g)37, 
  • Vitamin C (DV%)14, 
  • Calcium (DV%)5, 
  • Iron (DV%)27, 
  • Lean Meat (d.e.)4, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:26 pm   |  Permalink   |  0 Comments  |  Email
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