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Herbed-Port Pot Roast

Makes: 8 to 10 servings
Prep 15 mins Cook 8 hrs to 10 hrs  Low or High 4 to 5 hours
Herbed-Port Pot Roast
Ingredients
  • 1 2 1/2 - 3  pound  beef chuck pot roast
  • 1/2  cup  chopped onion (1 medium)
  • 1/2  cup  port wine or apple juice
  • 1 8  ounce can  tomato sauce
  • 3  tablespoons  quick-cooking tapioca
  • 1  tablespoon  Worcestershire sauce
  • 1  teaspoon  dried thyme, crushed
  • 1  teaspoon  dried oregano, crushed
  • 2  cloves garlic, minced
  •  Hot cooked whole wheat pasta (optional)
Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker.

2. In a small bowl combine onion, port wine, tomato sauce, tapioca, Worcestershire sauce, thyme, oregano, and garlic. Pour over meat.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a serving platter. Skim fat from gravy. Pass gravy with roast. If desired, serve with hot cooked pasta. Makes 8 to 10 servings.

Nutrition Facts (Herbed-Port Pot Roast)
  • Servings Per Recipe 8,
  • cal. (kcal) 230,
  • Fat, total (g) 5,
  • chol. (mg) 84,
  • sat. fat (g) 2,
  • carb. (g) 9,
  • Monosaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 31,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 247,
  • Potassium (mg) 580,
  • calcium (mg) 20,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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