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Slowcooker Cabernet Pot Roast

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  • 1 cup Cabernet Sauvignon wine
  • 1.5 lbs. raw top sirloin roast
  • 2 cloves garlic, minced
  • Pinch of salt
  • Freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 1 red onion, quartered and sliced
  • 3 carrots, peeled and chopped
  • 1.5 cups haricots verts (French green beans), halved
  • 2 sweet potatoes (1 lb. total) peeled and chopped
Servings: 4

  1. Put the roast in a large ziploc bag or small dish, submerge in the wine, seal and refrigerate overnight.
  2. In the morning, put the marinated roast and wine in the bottom of the slowcooker — it's important that the meat is on the bottom, in the liquid, so that it doesn't dry out in the cooking process. Add the garlic, a pinch of salt, a generous amount of freshly ground black pepper and rosemary. Cover with the onion, carrots, haricots verts, and sweet potatoes. (Note that the sweet potatoes should be on top, if they cook in the liquid they'll turn to mush.) Cover the pot, turn on low and let cook for 8-10 hours. Remove the rosemary before serving.
  3. Serving Size:Makes 4 servings

Estimated Nutrient Breakdown:

Calories: 2,081.51
Weight: 1,656.09g
Total Fat: 98.96g
Saturated Fat: 39.81g
Trans-Fat: 0.00g
Monounsaturated Fat: 41.82g
Polyunsaturated Fat: 4.29g
Protein: 146.83g

Cholesterol: 530.70g
Sodium: 937.36g
Calcium: 476.30g
Magnesium: 318.08g
Potassium: 4,453.59g
Iron: 16.00g
Zink: 26.61g
Phosphorus: 1,581.81

Vit A: 3,439.89
Vit B1: 0.90
Vit B2: 1.11
Vit B3: 48.79
Vit B6: 5.05
Vit B12: 7.55
Vit D: 0.00
Vit E: 0.00
Vit K1: 69.35


Health Notes: Peanut-Free,Tree-Nut-Free,
Notes: My dad says this recipe is fancy!

Author: recipes.sparkpeople.com
Tags: Wild Food Box

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