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Pot Roast Slow Cooked in Merlot
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Pot Roast Slow Cooked in Merlot

8 Hours
8 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 tablespoon each salt and pepper (or to taste)
2 tablespoons red paprika powder
2 tablespoons cumin powder
2 large cloves garlic, minced
2 tablespoons ground oregano
3 tablespoons cup brown sugar
1/3 cup of extra virgin olive oil (EVOO)
2-2.5 lb chuck roast
1 medium size yellow onion, peeled and quartered
3-4 medium sized potatoes, peeled and quartered
2 small or 1 large sweet potatoes, peeled and quartered
2 large carrots, peeled and quartered
2/3 cup merlot*
1/2 vegetable stock
3 tablespoons cup soy sauce
3 tablespoons Worcestershire sauce
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Let's Make It
1
Mix salt, pepper, red paprika, cumin, garlic and oregano together in small bowl. Add brown sugar and EVOO until you reach a paste consistency. Rub paste over whole chuck roast-keep any leftover paste to spread over top of roast once all the ingredients are in the pot.
2
Layer the bottom of slow cooker with onions. Place seasoned chuck roast on top of the bed of onions. Place quartered vegetables around chuck roast. Mix and pour wine, stock, soy sauce and Worcestershire sauce over everything in the pot. Make sure all vegetables have been coated with liquid. Rub any remaining paste over top of roast.
3
Cook on low for 7-8 hours.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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