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Red Wine Braised Pot Roast with Herbs and Way Too Much Garlic

4 servings


Dairy Free No Added Sugars

Nutritional Facts Per Serving

66.2 g
18.4 g
2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 534
  • Fat 15.1 g
    • Saturated   5.7 g
    • + Trans 
  • Cholesterol 125 mg
  • Sodium   171 mg
  • Carbohydrate 18.4 g
    • Fibre   2 g
    • Sugars  
  • Protein 66.2 g
    • Vitamin A 2 %
    • Vitamin C 15 %
    • Calcium 7 %
    • Iron 55 %


Preheat oven to 325 degrees F. Heat the oil in a large Dutch oven or deep-sided roasting pan over medium-high. Season the roast with salt and pepper. Brown on all sides, and then transfer to a plate. Add the onion and garlic to the pot and cook until 3-4 minutes. Mix in the flour and tomato paste until well-combined. Slowly pour in the wine, stirring constantly, until well combined. Add the bay leaf and herbes de Provence and bring to a boil. Return the beef to the pot; cover and cook 2 hours in the oven, turning once, or until very tender, Remove beef from the sauce. Slice and arrange on plates. Spoon over the sauce and serve.
Note: Herbes de Provence can be found in the aisle other herbs and spices are sold.

Serving Suggestions

Accompany this pot roast with steamed green beans or broccoli; Buttermilk-Mashed Yukon Gold Potatoes; and Baby Carrots with Maple, Ginger and Cinnamon. You’ll find the recipes for the latter two dishes in our website recipe collection.

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