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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (576g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 971 | ||
| Calories from Fat 604 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 67.2g | 103% | |
| Saturated Fat 27.1g | 135% | |
| Monounsaturated Fat 28.4g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 234mg | 78% | |
| Sodium 940mg | 39% | |
| Potassium 1889mg | 53% | |
| Total Carbohydrate 23.7g | 7% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 13.2g | ||
| Protein 66.6g | 133% | |
Ingredients
- 3 lbs chuck or round roast, salt and peppered
- 1 cup cubed celery
- 1 cup cubed onion
- 1 cup cubed carrot
- 8 garlic cloves, halved
- 1/2 cup chopped parsley
- 2 bay leaves
- 1 (6 ounce) can tomato paste
- 1 (10 ounce) can beef stock
- 3 tablespoons red wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon sugar
Directions
1
Place veggies in crock pot.2
Pierce beef, from top, 2" deep, eight times.3
Shove a garlic clove half and parsley into each slit.4
Add beef to pot.5
Mix remaining ingredients and pour over top.6
Cook on low heat for 8 hours.
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- Course > Main Dish
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Beef > Roast
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
Featured Reviews for This Recipe
From: ChicagoRN
On Sep 24, 2009
We thought this was fabulous. My crockpot cooks hot so I cooked this on low for 4.5 hours and the meat was just falling apart. I added mushrooms and minced garlic. Served this over pasta and we were in heaven. The smell while this is cooking is INSANE! Enjoy!
From: Joey L.
On Sep 8, 2008
This turned out delicious!! The gravy was so tasty and the meat just fell apart. We slow cooked it on low for 8 hours, and since I don't like mushy veggies, I added potatoes, carrots, and mushrooms after 4 hours (after first sauteeing them in a little olive oil). I forgot to do the garlic/parsley thing before cooking, and it still turned out fabulous. We will definitely make this again!
From: Diana Shrome
On Sep 27, 2008
FINALLY, a roast without "Cream of Anything" soup, dry soup mixes, etc...too salty when you use that stuff...THIS is what Roasts should taste like, DELICIOUS!!
From: tallhapa1
On Aug 3, 2004
EXCELLENT!!! I followed the directions with one minor addition of 3T. minced garlic. We are garlic fanatics. I am looking forward to leftovers tonight :o) Thank you for posting!
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