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Are you feeling the winter blues? Cheer up with this Slow Cooker Pot Roast Red Wine. This pot roast contains tender, melt-in-your-mouth beef chuck and a medley of tasty veggies. So it's comfort food that's good for you too. It's also low in carbs so that it won't spike your blood sugars. Serve with cauliflower mash or creamy mashed potatoes.
- 3 lbs Beef Chuck Roast
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Butter
- 1 Onion, diced
- 1 Green Bell Pepper, thinly sliced
- 6 ounces Mushrooms, sliced
- 1 cup Frozen Peas
- 4 cloves Garlic, chopped
- 2 tablespoons Tomato Paste
- 1 Tomato, chopped
- 2 cups Red Wine
- 6 cups Beef Stock
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
- Fresh Parsley (for garnish)
Season beef chuck roast with salt and pepper.
Once hot, add beef chuck roast and brown for about 2 to 3 minutes on each side. Transfer to a plate.
Add onions, green bell peppers, mushrooms, peas, and garlic to the skillet. Sauté for about 5 to 7 minutes.
Add tomato paste and chopped tomato, mixing well—Cook for about 5 minutes.
Add the red wine, and bring to a boil. Then lower heat to medium-low and allow red wine to reduce by three-quarters.
Add beef stock, fresh thyme, and bay leaf, bringing to a boil.
Transfer vegetable and sauce mixture to a slow cooker. Put the beef chuck on the top, roast, and cook on high for about 4 to 5 hours.
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