Beef / Pork

Red Wine Pot Roast with Brussel Sprouts, Carrots and Potatoes takes several minutes to prepare.

Red Wine Pot Roast with Brussel Sprouts, Carrots and Potatoes takes several minutes to cook.

Red Wine Pot Roast with Brussel Sprouts, Carrots and Potatoes makes 6 servings.

The ingredients for Red Wine Pot Roast with Brussel Sprouts, Carrots and Potatoes are:

2.44 pounds boneless grass-fed beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 cup vegetable broth
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, sliced
3 gloves garlic, minced
2 potatoes, skin on, washed and cut into 2 inch chunks
6 carrot, peeled and cut into 2-inch lengths
10 brussel sprouts, cut in half
1 large onions, peeled and cut into 1 inch chunks
Salt, pepper and cayenne pepper to taste

Here is how you make Red Wine Pot Roast with Brussel Sprouts, Carrots and Potatoes:

1.Preheat an oven to 350 degrees F (175 degrees C). 2.Sprinkle the roast evenly with the flour and set aside. Heat the olive oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the vegetable broth and wine. Sprinkle with the basil, oregano, thyme, salt, and pepper. Arrange the minced garlic and onion slices on the roast. 3.Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, brussel sprouts and onions. Pour in additional broth if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer. Serving Size:?6Number of Servings: 6Recipe submitted by SparkPeople user SYSMJP.

The nutritional information for Red Wine Pot Roast with Brussel Sprouts, Carrots and Potatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 556.1

• Total Fat: 28.8 g
• Cholesterol: 130.1 mg
• Sodium: 585.6 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 4.8 g
• Protein: 51.2 g