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Ingredientes
- 2Â 1/2 lb sirloin tip roast - (to 3 1/2 lbs)
- 3 c. red wine
- 2 Tbsp. butter
- 2 x carrots
- 2 x celery stalks
- 1 lrg onion
- 1 x garlic clove
- 8 ounce fresh mushrooms - (to 12 ounce) thickly sliced
- 3 Tbsp. flour blended with
- 2 Tbsp. butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a large bowl cover roast with red wine. Let soak for at least an hour or possibly more, refrigerated. Cut carrots, celery, onion, and garlic in chunks and process in the food processor to a coarse-minced consistency. Heat butter in a large skillet and add in minced vegetables. Saute/fry till lightly browned, then add in mushrooms; cook another 2 or possibly 3 min.
- Place roast in the crock pot. Cover with the sauteed vegetables. Pour wine into the warm saute/fry pan and bring to a boil. Pour over the beef and vegetables. Cover and cook on LOW 8 to 10 hrs.
- About 30 to 45 min before done, whisk flour-butter mix in to thicken.
- This recipe yields 4 to 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 634 | |
| Calories from Fat 148 | 23% |
| Total Fat 16.74g | 21% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.03g | |
| Cholesterol 206mg | 69% |
| Sodium 268mg | 11% |
| Potassium 1725mg | 49% |
| Total Carbs 17.39g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.08g | 3% |
| Protein 68.2g | 109% |
