Red Wine and Caramelized Onion Pot Roast - Plan to Eat

Name: Red Wine and Caramelized Onion Pot Roast - Plan to Eat
Prep time: 30 min
Cook time: 23 h 11 min
Total time: 23 h 41 min
Ingredients: Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 originally 6 2tablespoonsolive oil 1poundboneless beef chuck pot roast trimmed1poundtiny new red potatoes 4carrots cut into 1 1/2-inch pieces2cups1-inch pieces peeled rutabaga 1cup1-inch pieces peeled celeriac or celery2garlic minced2onions thinly sliced1⁄2cupdry red wine 2tablespoonstomato paste 3⁄4cup50% less sodium beef broth 2tablespoonsquick-cooking tapioca crushed1teaspoondried thyme crushed1⁄2teaspoonsalt 1⁄2teaspoonblack pepper Save; 2tablespoonsolive oil 1poundboneless beef chuck pot roast trimmed1poundtiny new red potatoes 4carrots cut into 1 1/2-inch pieces2cups1-inch pieces peeled rutabaga 1cup1-inch pieces peeled celeriac or celery2garlic minced2onions thinly sliced1⁄2cupdry red wine 2tablespoonstomato paste 3⁄4cup50% less sodium beef broth 2tablespoonsquick-cooking tapioca crushed1teaspoondried thyme crushed1⁄2teaspoonsalt 1⁄2teaspoonblack pepper

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Prep Time: 30

Cook Time: 1391

Total: 1421

Red Wine and Caramelized Onion Pot Roast - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 originally 6 2tablespoonsolive oil 1poundboneless beef chuck pot roast trimmed1poundtiny new red potatoes 4carrots cut into 1 1/2-inch pieces2cups1-inch pieces peeled rutabaga 1cup1-inch pieces peeled celeriac or celery2 gramsarlic minced2onions thinly sliced1⁄2cupdry red wine 2tablespoonstomato paste 3⁄4cup50% less sodium beef broth 2tablespoonsquick-cooking tapioca crushed1teaspoondried thyme crushed1⁄2teaspoonsalt 1⁄2teaspoonblack pepper Save2tablespoonsolive oil 1poundboneless beef chuck pot roast trimmed1poundtiny new red potatoes 4carrots cut into 1 1/2-inch pieces2cups1-inch pieces peeled rutabaga 1cup1-inch pieces peeled celeriac or celery2 gramsarlic minced2onions thinly sliced1⁄2cupdry red wine 2tablespoonstomato paste 3⁄4cup50% less sodium beef broth 2tablespoonsquick-cooking tapioca crushed1teaspoondried thyme crushed1⁄2teaspoonsalt 1⁄2teaspoonblack pepper

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Instructions

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In a large skillet* heat oil over medium-high heat. Add meat; cook until browned on both sides. Transfer meat to a 6-qt. slow cooker. Add potatoes, carrots, rutabaga, celeriac, and garlic.In same skillet cook onions over medium heat 15 minutes or until golden, stirring occasionally. Carefully add wine and tomato paste, stirring to scrape up any crusty brown bits. Remove from heat. Stir in remaining ingredients. Pour over mixture in cooker.Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a platter. Skim fat from cooking liquid. Season to taste with additional salt and pepper. Serve meat and vegetables with cooking liquid.