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Sweet and Tangy Braised Chuck Roast

  • 480minutes
  • 360calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 (2-inch) gingersnap cookies , finely crushed into crumbs

  2. 2 cup(s) (about half 16-ounce bag)

  3. peeled baby carrots

  4. 2 large stalks celery , cut crosswise into 2-inch pieces

  5. 1 medium onion , cut into 1-inch pieces

  6. 1 cup(s) dry red wine

  7. 2 tablespoon(s) red wine vinegar

  8. 1/4 cup(s) raisins

  9. 1 teaspoon(s) salt

  10. 1/2 teaspoon(s) ground black pepper

  11. 1 (about 2 pounds)

  12. boneless beef chuck roast

Instructions Jump to Ingredients ↑

  1. In 4 1/2-quart to 6-quart slow-cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, 1 teaspoon salt, and 1/2 teaspoon pepper.

  2. Place roast on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 6 to 6 1/2 hours or until roast is very tender.

  3. Place roast on warm platter. Skim and discard fat from cooking liquid. Serve roast with vegetables and sauce.

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