easy and good
Heavily season the roast with salt and pepper on all sides. In a heavy skillet over medium-high heat, sear the roast on all sides. It should take around 10 minutes. Remove the roast from the skillet, add a little canola oil, then cook the onions and bellpeppers until soft and just starting to turn brown, about 5-10 minutes. Add 1 cup of the red wine, increase the heat to high, and continue to cook the vegetables until all the liquid in the wine has evaporated. Add the vegetables to the slow cooker, place the roast on top, then add enough beef stock to cover about 50% of the roast. Add 2 cups of red wine, the package of Lipton Onion Soup Mix, Tony Chachere's (to taste, around 1 tablespoon), and the chow chow (if using). Stir the ingredients. Turn the slow cooker on low and cook for 8 hours. About 30 minutes before serving, mix the corn starch with 1/4 cup cold water, then whisk into the sauce and cook for the remaining 30 minutes. This is optional, but will thicken the sauce. Serve over rice.
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Serving Size: 1 Serving (778g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 689 | ||
Calories from Fat: 295 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 1237.9mg | 43 % | |
Potassium 1490.8mg | 39 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 21.8g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 689
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