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Ingredientes
- 4 lb Chuck Roast Salt and Cayenne Pepper
- 3 whl cloves Garlic
- 3 x Pickled Warm Peppers
- 3 x Shallots
- 6 whl small Red Potatoes
- 3 lrg Carrots, minced 1"
- 6 med Boiling Onions
- 1 can (16 ounce) whole Mushrooms, liquid removed
- 1 Tbsp. Worchestershire Sauce
- 1 c. Beaujolais Wine
- 1/4 tsp Angostura Bitters
Direcciones
- 1. Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a warm pepper, and a shallot.
- 2. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables.
- 3. Mix the Worchestershire, wine, and bitters. Pour over the roast.
- 4. Cover and cook on LOW for 10-12 hrs.
- Serve with French Bread, and the rest of which Beautiful Bottle of Beaujolais.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2249g | |
| Calories 1135 | |
| Calories from Fat 28 | 2% |
| Total Fat 3.36g | 4% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 954mg | 40% |
| Potassium 6942mg | 198% |
| Total Carbs 259.69g | 69% |
| Dietary Fiber 41.0g | 137% |
| Sugars 55.8g | 37% |
| Protein 32.59g | 52% |
Evaluaciones
07 de Septiembre de 2012
I tried this recipe years ago when Justin had his program on TLC. Delicious! It does not get much better or easier than this.Yo he cocinado/probado esta receta
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