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Ingredients

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Directions

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  • Sprinkle roast with 1/4 teaspoon each thyme, salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook roast 1 to 2 minutes per side or until browned; transfer roast to slow cooker.

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  • Reduce heat to medium and add onion to skillet; cook 3 minutes or until softened. Stir in tomato paste and cook 1 minute, stirring constantly. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in wine, broth and 1 1/2 cups water; bring to a boil. Pour liquid into slow cooker over beef and cook on HIGH for 6 hours or LOW for 8 hours.

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  • When there is 3 hours cook time remaining on HIGH or 4 hours on LOW, remove meat from slow cooker and stir in carrots, celery, potatoes and remaining 3/4 teaspoon thyme. Return meat to slow cooker for remaining cook time.

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  • Remove meat from slow cooker; slice. Stir remaining 1/4 teaspoon salt into liquid. Serve roast with vegetables and sauce. Makes 8 servings.

Nutrition Facts

354 calories; 10 g total fat; 3 g saturated fat; 82 mg cholesterol; 251 mg sodium. 23 g carbohydrates; 3 g fiber; 38 g protein;

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