Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
30 mins
marinate:
12 hrs
slow-cook:
10 hrs
total:
22 hrs 30 mins
Servings:
6
Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Sprinkle meat with the 1/2 teaspoon salt and the 1/2 teaspoon pepper. If necessary, cut meat to fit into the removeable crockery liner of a 5- to 6-quart slow cooker. Place meat in the crockery liner. Pour broth and wine over meat. Top with mushrooms, red onions, bay leaf, garlic, and thyme. Cover and marinate in the refrigerator for 12 to 24 hours.

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  • Place the crockery liner in the slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Carefully transfer meat to a cutting board; slice meat across the grain.

  • For sauce, transfer cooking liquid to a large saucepan. Skim fat from cooking liquid. Remove and discard bay leaf. Bring cooking liquid to boiling; reduce heat. Simmer, uncovered, until mixture reaches desired consistency. Stir in parsley. Season to taste with additional salt and pepper. Serve meat with sauce and, if desired, hot mashed potatoes.

Nutrition Facts

222 calories; fat 9g; cholesterol 120mg; saturated fat 3g; carbohydrates 5g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 25g; vitamin a 97.2IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 5.3mg; vitamin b6 0.6mg; folate 20.2mcg; vitamin b12 2.8mcg; sodium 337mg; potassium 535mg; calcium 20.2mg; iron 2.7mg.
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