Servings and Ingredients
|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|
- 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.
500 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 80mg
- Sodium: 330mg
- Total Carbohydrates: 39g
- Protein: 45g
Vitamin A 250%
Vitamin C 35%
Hy-Vee Seasons Comfort Foods Cookbook.