• 2   pounds 
    boneless beef chuck pot roast
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 2   tablespoons 
    cooking oil (optional)
  • 2   tablespoons 
    quick-cooking tapioca
  • 6   medium 
    carrots, cut into 1-1/2-inch pieces
  • 1  9  ounce package 
    frozen cut green beans
  • 1/2 16  ounce package 
    frozen small whole onions (2 cups)
  • 2   cloves 
    garlic, minced
  • 1  14  ounce can 
    reduced-sodium beef broth
  • 1   cup 
    Burgundy wine
  • 4   slices 
    bacon, crisp-cooked, drained, and crumbled
Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.
Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 8, chol. (mg) 95, sat. fat (g) 3, carb. (g) 16, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 37, vit. A (IU) 91.35, vit. C (mg) 8.27, Thiamin (mg) 0.22, Riboflavin (mg) 0.43, Niacin (mg) 6.32, Pyridoxine (Vit. B6) (mg) 0.49, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 4.09, sodium (mg) 601, Potassium (mg) 977, calcium (mg) 50.48, iron (mg) 4.86, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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