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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
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  • 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; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 120 mg cholesterol; 337 mg sodium. 535 mg potassium; 5 g carbohydrates; 1 g fiber; 2 g sugar; 25 g protein; 0 g trans fatty acid; 97 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 3 mcg vitamin b12; 20 mg calcium; 3 mg iron;

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