Slow Cooked Argentinean-Style Pot Roast

Guest author: Jennette Turner
Website: Dinner with Jennette

Dinner with Jennette is an online subscription meal planning service. All of Jennette’s meals are made with natural foods (nothing processed or refined) and are nutritionally balanced. all of Jennette’s recipes are suitable for gluten-free diets, plus she provides adaptations for subscribers who are vegetarian or dairy-free. She is very knowledgeable about food’s relationship to health, and she’s always concocting delicious ways to make eating a treat.

Slow Cooked Argentinean-Style Pot Roast
Makes 6-8 servings
(Jennette’s full meal plan for this balanced dish includes baked squash and roasted cauliflower)

With the paprika, the wine and the natural color of the meat, this tasty pot roast takes on a lovely red hue.

2-3 lbs. beef chuck or arm roast *see Notes
1 onion, sliced
6-10 cloves garlic, halved
1 tsp. salt
2 T. brown rice flour
1 T. paprika
1⁄2 tsp. black pepper
1 T. dried oregano
1 c. red wine
1 c. chicken stock OR beef broth

1. Put meat, onions and garlic in the slow cooker.
2. In a small bowl, combine salt, flour, paprika, oregano and pepper. Rub the spice mixture all over the roast. Let any extra mixture fall on the onions.
3. Pour the wine and stock over the roast. Cook on low for 8 hours.

Note: Don’t worry about having too much—leftover pot roast freezes well.

Note: Chuck roast has more fat; arm roast is leaner. Your choice.

Nutrition Tip: Red wine is an excellent source of a flavonoid called resveratrol, which supports heart health, the healthy flow of blood throughout the body and brain, and protects against heart disease and stroke.