Place meat in a deep bowl.
Add wine, bay leaf, garlic, salt and pepper.
Refrigerate several hours, turning frequently (I take this to mean every 15-20 minutes, but you can do as you like).
Drain meat, reserving marinade, and brown on all sides in hot olive oil.
Tie remaining ingredients, except the onion and carrot, into a cheesecloth bag.
Place the onion and carrot in the bottom of a crockpot.
Place the meat, marinade and filled cheesecloth bag on top of the vegetables in the crockpot.
Cover and cook on low 8 hours.
Discard the herb bag and remove meat to a hot platter.
Thicken gravy with arrowroot or cornstarch mixed with a little cold water, using 1/2 tablespoon to one cup broth.
Boil 2 minutes.
Serve sauce over meat with vegetables arranged attractively around it on the platter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 218 (56%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 80.5mg||25 %|
|Sodium 211.2mg||7 %|
|Potassium 680mg||18 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 8.4g|
|Protein 20.9g||30 %|
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: 390
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!