Season roast with salt and pepper and place in a 4-quart slow cooker. Combine soup mix, water and wine and pour over roast. Cover and cook on LOW for 4 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
It's the kind of works-every-time recipe you'll want to hold on to. To make it even easier, use Hy-Vee Short Cuts potatoes, celery, and carrots to save time washing and chopping.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2 1/2 pound) arm chuck roast | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 1 envelope(s) (1 oz) Hy-Vee dry onion soup and dip mix | ||
| ¾ c. water | ||
| ¾ c. red wine | ||
| 2 lbs. Hy-Vee Short Cuts pot roast vegetable mix |
Things To Grab
Directions
After the roast has been cooking for 4 hours, place vegetables in the slow cooker and cook for an additional 4 to 6 hours.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 145mg
- Sodium: 410mg
- Total Carbohydrates: 18g
- Protein: 51g
Daily Values
0%
Vitamin A 100%
0%
Vitamin C 25%
0%
Iron 25%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2013.