Savory and a little tangy, this roast is perfectly cooked and tender. The recipe has an Italian feel to it but is still an All-American hearty meal. The mixture of the pickled pepper juice and the red wine give the meat a lot of flavor. Plus the acidity also helps tenderize the meat, making it perfectly moist.
Total Time
8hr 10min
0.0
0 Ratings
Author: Buy This Cook That
Servings:
8
Ingredients
•
4
lb
Boneless Chuck Roast
•
2
Tbsp
Dry Italian Salad Dressing Mix
•
12
Baby Potatoes
, washed, halved
•
2
Onions
, peeled
•
10
Pickled Peppers
•
1/2
tsp
Garlic
, minced
or Garlic Powder
•
1
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
1
cup
Dry Red Wine
•
2
Tbsp
Butter
or Bacon Grease
•
2
Tbsp
All-Purpose Flour
Cooking Instructions
1.
Place the Boneless Chuck Roast (4 lb) in the bottom of a slow cooker. Sprinkle the Dry Italian Salad Dressing Mix (2 Tbsp) evenly over the roast.
2.
Place the Baby Potatoes (12), Onions (2), cut into wedges, and Pickled Peppers (10) on top of the roast. Sprinkle the Garlic (1/2 tsp), Salt (1 tsp), and Ground Black Pepper (1/2 tsp) over the top.
3.
Pour 1/2 cup of the juice from the pickled peppers over the meat and vegetables. Follow with pouring the Dry Red Wine (1 cup) over the top.
4.
Cover and cook on low for about 8 hours. Cooking times will vary based on the size of your roast, whether it was thawed or frozen, and the size and heat of your slow cooker. Please adjust time accordingly.
5.
In a small skillet or saucepan, melt the Butter (2 Tbsp) over medium-high heat. Whisk in the All-Purpose Flour (2 Tbsp) and cook until smooth and bubbly.
6.
Slowly pour in the red wine cooking broth from the roast. Stir until smooth, reduce heat, and simmer until it reaches the desired thickness.
7.
Serve the red wine gravy over the roast and vegetables. Enjoy!
Nutrition Per Serving
CALORIES
563
FAT
29.3 g
PROTEIN
46.7 g
CARBS
22.5 g
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