Crock pot Beef8 Servings. This recipe is very versatile, and is different every time we make it.Nutritional Informationcalories75kcalprotein38gfat35.7gcarbs5.4gfiber0.3gsugar1gsodium222mgcholesterol132mgsaturates13.2gtrans fat1.3gunsaturated fat17.9gIngredients3 to 4 pounds chuck roast or stew beef2 envelopes onion soup mix2 cups burgundy wine2 cups broth or 2 cups water plus two bouillon cubes2 dried hot peppers crushed (discard seeds)4 cloves garlic1 onion minced2 tablespoons extra virgin olive oil2 tablespoons cornstarch2 tablespoons water2 teaspoons Gravy MasterDirectionsIf you prefer, you can brown the roast or stew beef before adding to the crock pot.I don't find it necessary. Saute onion, garlic and hot pepper in olive oil.Add wine, broth, and onion soup mix. Bring to a boil.Put roast in crock pot, and pour mixture on top.Cook 4 to 6 hours on high, or 8 to 10 hours on low.Thicken sauce with cornstarch and add Gravy Master.Serve with noodles, rice, or potatoes.Optional #1:1lb. baby carrots16 oz. bag frozen peas (add during the last 10 minutes of cooking)Option #2:Add 4 to 5 pounds potatoes, quartered(In addition to the carrots and peas)Category: Meats
Caliendo Cookbook