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Pot Roast with Port Wine
Source: dLife

Port wine is the secret to this roast's outstanding flavor.

Prep Time: 15 minutes
Cook Time: 8 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 325.8
Total Carbs 13.6 g
Dietary Fiber 1.4 g
Sugars 4.7 g
Total Fat 11.5 g
Saturated Fat 4.4 g
Unsaturated Fat 0.7 g
Potassium 897.6 mg
Protein 35.3 g
Sodium 138.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Fruits , 5 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/2 lb  beef chuck pot roast
1 cup  chopped carrots
0 1/2 cup  fresh chopped onion
0 1/2 cup  port wine
8 oz  no-salt tomato sauce
3 tbsp  quick cooking tapioca
1 tbsp  Worcestershire sauce
1 tsp  ground thyme
1 tsp  ground oregano
2 each  medium garlic cloves
  1. Remove any excess fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker and place in cooker.
  2. In small bowl combine onion, port wine, tomato sauce, tapioca, Worcestershire sauce, thyme, oregano, and garlic. Pour over meat.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. Place meat on a serving platter.
  5. Skim fat from gravy and serve with the meat.

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