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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
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
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 (µg) 8,
- Cobalamin (Vit. B12) (µg) 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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