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Wine-Marinated Pot Roast

This recipe contains boneless beef chuck, fruity red wine, parsnips, olive oil, carrots and more.
8 Servings - 45 min - midwestliving.com
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Servings:8  | Calories:734 | Total Fat:40g  | Chol:181mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 40g
62 %
Sat Fat 15g
75 %
Total Carb 28g
9 %
Fiber 6g
24 %
Sugars 8g
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Cholesterol 181mg
60 %
Sodium 4835mg
201 %
Protein 42g
84 %
Calories:
65% Boneless beef chuck
14% Fruity red wine
11% Others combined
8% Parsnips
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 3 - 3 1/2 - pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
1 750 - milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
1/2 teaspoon kosher, sea salt or regular salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil or vegetable oil
1 10 1/2 - ounce can condensed beef broth
1/4 cup no salt added tomato paste
1 tablespoon Dijon-style mustard
1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
3 cloves garlic, chopped
2 bay leaves
1 large onion, cut into thin wedges
4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
4 medium parsnips, peeled and cut into 2 inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
2 cups whole fresh cremini mushrooms
2 stalks celery, bias-sliced into 1 inch pieces
Hot cooked noodles (optional)
2 tablespoons snipped Italian (flat-leaf) parsley
Baguette-style French bread, cut into 1-1/2 inch slices (optional)

Directions : View recipe directions on midwestliving.com
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