Slow cooked, or pressure cooked in an Instant Pot, we love this recipe. To add a touch of freshness just before serving, stir in a couple teaspoons of fresh thyme.
Servings and Ingredients
|2 ½ lbs.||boneless beef bottom round roast|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Hy-Vee garlic powder, to taste|
|1||(1-oz.) packet Hy-Vee dry onion soup mix|
|¾ c.||dry red wine|
|1 lbs.||carrots, roughly chopped|
|3||medium russet potatoes, about 2 pounds, peeled and chopped|
|½ lbs.||fresh green beans|
|1||large red onion, roughly chopped|
Things To Grab
- 4-quart slow cooker
- Season both sides of roast with salt, pepper and garlic powder. In a 4-quart slow cooker, add the soup mix, water and wine and stir together. Place roast in slow cooker. Cover and cook on LOW for 8 to 10 hours.
- After 4 hours, add remaining vegetables to the cooker for the remaining time.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 60mg
- Sodium: 330mg
- Total Carbohydrates: 20g
- Protein: 25g
The best examples of this medium-bodied wine come from Bordeaux or Washington state, where it ripens beautifully and creates plump powerful wines sprinkled with aromas and flavors of watermelon, strawberries, cherry, and plum. Pair with roasted vegetables, hearty white meat dishes, beef, lamb, cured meats, and cheeses like camembert and gouda.
From the week of September 27, 2016.