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Red wine and rosemary pot roast

Red wine and rosemary pot roast

Main course | Easy | 1 hour
6
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 530
  • Lipides 30 g 46 %
    • Saturated fat  12 g
    • ++ Trans fat 1 g 65 %
  • Cholesterol 110 mg
  • Sodium  630 mg 26 %
  • Carbohydrate 28 g 9 %
    • Fibre  7 g 28 %
    • Sugars  6 g
  • Protein 35 g
    • Vitamin A 60 %
    • Vitamin C 25 %
    • Calcium 10 %
    • Iron 40 %
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Recipe details

Ingredients

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Directions

  1. Brush both sides of blade roast with mustard.
  2. In a heavy-bottomed saucepan, cook bacon for 1 minute over medium-high heat and then add roast, searing for 2 minutes on each side. Add wine, consommé, rosemary and bay leaves. Bring to a boil.
  3. Reduce heat to low; cover and let meat simmer for 2 hours. Add vegetables and beans, and continue cooking for 45 minutes, or until vegetables are tender and meat easily pulls apart with a fork.

Variations: Replace rutabaga by parsnips and carrots by squash. Use thyme in place of rosemary.

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