Pot Roast with Mustard-Wine Sauce
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 1/2 |
pounds |
beef chuck arm -- trimmed of fat |
|
10 |
ounces |
pearl onions -- whole |
|
1/2 |
pound |
Yukon Gold potatoes -- small - halved |
|
1 |
cup |
burgundy or other red wine |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/4 |
teaspoon |
allspice -- ground |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
Dijon mustard |
| Trim meat of all visible fat. Cut potatoes in half or thirds if larger. Do not peel. Trim the pearl onions. Place the potatoes on the bottom of the slower cooker. Put the meat on top of the potatoes and the pearl onions surrounding the meat. Mix the wine, pepper, soy sauce and Dijon mustard together in a cup and pour over the meat. Cook on Low 8 to 9 hours or on High 4 to 5 hours. |
| Makes 6 servings. |
| Per Serving : 544 Calories; 34g Fat (59.7% calories from fat); 40g Protein; 11g Carbohydrate; 1g Dietary Fiber; 142mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. |