Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. boneless beef chuck roast | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 ½ lbs. red potatoes, quartered | ||
| 6 carrots, peeled and quartered | ||
| 4 celery ribs, trimmed and quartered | ||
| 1 large onion, coarsely chopped | ||
| 2 garlic cloves, minced | ||
| 1 c. red wine | ||
| 1 c. Hy-Vee fat-free beef broth | ||
| 4 fresh thyme sprigs | ||
| 1 Hy-Vee bay leaf |
Directions
- Dredge roast in flour, coating all sides. Heat olive oil in large skillet over medium-high heat. Add roast and sear for 4 to 5 minutes on each side or until well-browned.
- Combine potatoes, carrots, celery, onion and garlic in slow-cooker. Place meat on vegetables.
- Add remaining ingredients to slow-cooker. Cover and cook on LOW 8 hours or on HIGH 4 hours or until meat and vegetables are tender. Remove and discard thyme sprigs and bay leaf before serving.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 80mg
- Sodium: 330mg
- Total Carbohydrates: 39g
- Protein: 45g
Daily Values
0%
Vitamin A 250%
0%
Vitamin C 35%
0%
Iron 30%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Comfort Foods Cookbook.