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Herbed-Port Pot Roast*

Prep: 15 minutes
Cook: 4-10 hours
Makes 8-10 servings

2 1/2- to 3-lb beef chuck pot roast
1/2 cup (1 medium) chopped onion
1/2 cup port wine or apple juice (inexpensive ruby port is fine)
1 8-oz can tomato sauce
3 Tbsp quick-cooking tapioca
1 Tbsp Worcestershire sauce
1 tsp dried thyme, crushed
1 tsp dried oregano, crushed
2 cloves garlic, minced

Trim fat from meat. If necessary, cut roast to fit into slow cooker. Place meat in cooker.

In a bowl combine onion, port wine, tomato sauce, tapioca, Worcestershire sauce, thyme, oregano, and garlic. Pour over meat.

Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours. Transfer meat to a serving platter. Skim fat from gravy. Pass gravy with roast.

Per serving: 230 cal, 5 g fat, 84 mg chol, 247 mg sodium, 9 g carb, 1 g fiber, 31 g pro

Low-Carb Slow Cooker Recipes