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This super tender roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. Paula Beach - Milton, New York
Nutritional Facts 6 ounces cooked beef with 2/3 cup vegetables and 1/3 cup cooking juices equals 572 calories, 28 g fat (9 g saturated fat), 147 mg cholesterol, 772 mg sodium, 28 g carbohydrate, 3 g fiber, 47 g protein.
Originally published as Tangy Pot Roast in Simple & Delicious January/February 2009, p53
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 09, 2010 by cfenner
Not too sweet, not too tangy, but wow, who needs butter on those potatoes!? The carrots were amazing! I am sharing this on my FB page!
Reviewed on Aug. 01, 2010 by iceeluver03
My boyfriend loves this!
Reviewed on Feb. 06, 2010 by bameiboo
Trying this recipe is part of my month of slow cooking, in response to high power bills! Also I am never sure when my husband will be home and its hard to plan dinners that way. So we would end up eating junk or take out. This way he can eat when he gets home and its not ruined. This was a tasty dish, I did make extra sauce at the end of the cook time but it was great. More sweet than tangy , you couldn't taste the wine like in similar recipes I've tried. So you may want to adjust the ingredients to your liking. I would use more wine next time and maybe some broth too. I don't like cooked carrots but ate them up in this sauce!
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