Slow Cooker Revolution p.98
1. Cook bacon in 12 inch skillet over mediium heat until crisp, 5 to 7 minutes; transfer to slow cooker. Pour off all but 2 tablespoons bacon fat left in skillet.
2. Add onions, carrots, garlic, oregano, tomato paste, porcini, and red pepper flakes to fat in skillet and cook over medium high heat until vegetables are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker.
3. Stir tomatoes, broth, and bay leaves into slow cooker. Season roasts with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4. Transfer roasts to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in parsley and season with salt and pepper to taste.
5. Remove twine from roasts, slice into 1/2 inch thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
Serve with Quick Polenta
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 71 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 257.9mg | 9 % | |
Potassium 620.5mg | 16 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 13.4g | ||
Protein 3.5g | 5 % | |
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: 71
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