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Nutrition Facts
Serving Size 398 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 270 mg 11%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 32 g
Vitamin A 4% Iron 2%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Red Wine and Thyme Pot Roast
Prep Time
5 minutes
Cook Time
8 hours
Total Time
8 h 5 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 cup(s) beef broth
1 bottle Cabernet Sauvignon
.6700 Oz H-E-B Organics Thyme, tied together with a string
1 medium yellow onion, sliced
1 1/3 Lb top round roast
3 garlic cloves
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Instructions

1
Place beef broth, wine, thyme and onion in a slow cooker. Stir with spoon until combined then add roast and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
2
Cook on low for 8 hours or on high for 4 hours or until meat is tender.
3
Serve with mashed potatoes, mac and cheese or a favorite side and vegetable.
4
Chef's Note: If desired, discard thyme, place 1 1/2 cups of the drippings in a saucepan over medium-high heat and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1/3 cup water) until thickened. Leftover drippings also make a great red wine cream sauce, just reduce a bit of sauce, cream and butter!

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