Ingredients
- 2 lb boneless beef chuck roast
- 8 oz tiny new potatoes, halved or quartered
- 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
- 1 medium onion, chopped (1 cup)
- 1 medium fennel bulb, trimmed and cut into ½ inch-thick wedges
- 1 tsp dried rosemary, crushed
- 14.5 oz can lower-sodium beef broth
- 1 cup dry red wine or lower-sodium beef broth
- 6 oz can tomato paste
- 2 Tbsp quick-cooking tapioca
- ½ tsp black pepper
- 4 cloves garlic, minced
- 2 cups fresh basil leaves, spinach leaves, or torn escarole
How to Make It
- Trim fat from roast. Cut roast into 2-inch pieces; set aside. In a 4- to 5-quart slow cooker combine potatoes, carrots, onion, and fennel. Add meat to cooker; sprinkle with rosemary.
- In a medium bowl whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over all in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in basil just before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 325 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 89 mg 30% |
Sodium 485 mg 8% |
carbohydrates 25 g 19% |
Dietary Fiber 4 g 11% |
Sugars 6 g 7% |
Protein 36 g 72% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |