Slow cooker, crock pot. Whatever! They make life easier. Right? You can make this and eat and save some for later. That way you can enjoy and enjoy and enjoy!
4 pounds roast, trimmed, cubed
1 cup all-purpose flour
1/3 cup olive oil
2 large onion, diced
6 ounces tomato paste
1 cup red wine
1 pound potato, cubed
1/2 pound baby carrots
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon thyme
1 bay leaf
1 cup frozen peas
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
Per Serving (excluding unknown items): 467 Calories; 17g Fat (33.4% calories from fat); 46g Protein; 28g Carbohydrate; 3g Dietary Fiber; 105mg Cholesterol; 1101mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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