Jared and I are going to lo-carb it for a few days to switch up our diet. I went on a search for recipes and decided to try this for dinner tonight.
Submitted By: CHRISTYJ
Photo By: Lil Mermaid
Prep Time: 20 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 20 Minutes
"Picante sauce enlivens the flavor of this pot roast, which simmers in red wine with onions. It makes great tortilla filling, and could also be served over rice."
3 pounds beef chuck roast
1 (1 ounce) package dry onion soup mix
1 onion, chopped
1 cup red wine
1/2 cup water
3 tablespoons vegetable oil
1/2 cup salsa
1. Preheat oven to 325 degrees F (160 degrees C).
2. Heat oil in a Dutch oven, over medium high heat. Add beef and brown meat on all sides. Reduce heat, add onion and cook until soft but not browned. Add onion soup mix, wine, water and picante sauce. Bring to boil
3. Cover and place in preheated oven for 2 1/2 to 3 hours. Check occasionally to make sure there is sufficient liquid in bottom of pan; add more wine if necessary. Before serving shred beef.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 4/19/2010
I'll be making it sans red wine and we'll serve it over brown rice. Whenever you're trying to lose it's always good to throw your body a loop every now and then. For you Weight Watchers out there this is a filling foods recipe or Core friendly recipe.
***Update***I used salsa like it called for but added a can of hot Rotel and it is SO good. This would make DELICIOUS beef enchiladas. I hope you try it! It's really yummy and soo spicey (due to the Rotel).
I'll be sure to let you know how it tastes and what the scale says after a week of no simple carbs!