Crockpot Cabernet Roast

Course : Crockpot
Serves: 4
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1 1/4 cups cabernet sauvignon -- (or other dry red wine)
1/2 cup stone-ground mustard
6 medium carrots -- peeled and quartered lengthwise, cut in half
2 large onions -- cut into lengthwise sections
3 pounds boneless chuck or other pot roast

Preparation / Directions:

Mix the Cabernet and mustard together in a crockpot. Add the carrots, onions and pot roast. Cook about 6 hours on high or longer on low, turning the roast once during cooking. Remove the roast to a serving platter, surround with carrots, and onions and keep warm. Pour the meat juices into a pan and reduce until slightly thickened. Use as sauce to serve over roast.


Nutritional Information:

120 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 87mg Sodium

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