It has been cooling down quite a bit here in Georgia. While we’re still mostly trying to eat healthy – this was a bit of a comfort food indulgence. I was in the mood for something rich and meaty, with a hardy gravy and smothering some mashed potatoes. I was also wanting something that I could just toss in the crockpot – because there is nothing better than coming home after a long day at work and having dinner mostly done.
This dish completely fit that bill. It was rich and hardy comfort food. Once I added the flour and red wine the cooking liquid thicken up into a rich and tasty gravy. It was fantastic over the mashed potatoes and I just did some quick balsamic green beans to add some green to the meal. Hubs and I were both pretty in love with this dinner – it’s definitely one that I’ll be making again.
Red Wine Crockpot Roast
1 c beef broth
½ sweet onion, chunked
2 stalks celery, chopped
Handful of baby carrots
4-6 cloves garlic
1-2 lbs beef roast (frozen)
Hardy dash ground black pepper, paprika, and herbs de province
1 c red wine
1 ½ Tbs flour
Combine the broth, onions, celery, carrots and garlic. Lay the beef over top and season. Cook on low for 8 hours (I think adding the beef still frozen slows the cooking a bit – not sure about the science here, but it’s just what I usually do).
About 30 minutes before serving whisk together the red wine and flour and add to the crock pot, stirring in well. Allow to cook for about another 30 minutes.
4 Servings: 1 serving (estimated) – 420 Calories, 12g Fat, 18g Carbs, 2g Fiber, 48g Protein
I served this over parmesan buttermilk mashed potatoes (recipes below) which might have been overkill – but it sure was tasty.
1 medium potato, peeled and boiled
3-4 Tbs butter milk
1 Tbs sour cream
¼ c shredded parm
Using an electric mixer, whip together all ingredients.
Mashed Potatoes and Beef together: 1 serving (estimated) – 574 Calories, 18g Fat, 35g Carbs, 4g Fiber, 56g Protein