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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large skillet, over high heat, brown beef roast on both sides in hot oil. | 2. Remove roast from skillet and place into slow cooker. | 3. Place vegetables in bottom of crock pot. In a separate bowl, mix the dry onion soup, the tomatoes, Italian seasoning, sugar and red wine. Pour this mixture over the roast. | 4. Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender. | 5. If you would like a thicker sauce, thicken the sauce one half hour before serving. In a small jar with a lid, place 2 tablespoons flour and 5 tablespoons water. Cover and shake until there are no lumps. Add this mixture to the crock pot, stirring well and let the gravy thicken on its own for the last half hour. | 6. I serve this dish with garlic cheese mashed potatoes and a simple green salad. We never have any leftovers! This is perfect for one of those busy work or shopping days, as it practically makes itself. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	3 -4		boneless	0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion soup mix	1	envelope		-	-	-	-
red wine	1/2	cup		-	-	-	-
italian tomato	1	can	canned	-	-	-	-
italian seasoning	2	tablespoons		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
baby carrot	1 1/2	cups	cut	-	-	-	-
onion	1			60.0	14.01	1.65	0.15
garlic clove	4		diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.