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Ingredientes
- 3-4 pound chuck roast
- 2 potatoes, cut into lg. chunks
- 2 carrots (cut lg.)
- 1 lg. onion (minced)
- 1 c. fresh mushroom caps with stems cut off
- 1/2 c. red wine
- 1/2 c. beef broth
- Salt and pepper
Direcciones
- Wipe meat with damp paper towel. Place half vegetables on bottom of pot. Add in meat. Place the rest of the vegetables on meat and add in liquid and seasonings. Cook 10 hrs on low heat. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 302 | |
| Calories from Fat 125 | 41% |
| Total Fat 13.87g | 17% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 132mg | 6% |
| Potassium 659mg | 19% |
| Total Carbs 7.01g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.27g | 1% |
| Protein 33.68g | 54% |
