Directions:
- Trim meat and place in cooker.
- In a bowl combine onion, port wine, tomato sauce, tapioca, Worcestershire sauce, thyme, oregano, and garlic. Pour over meat.
- Cover and cook on low for 8-10 hours. Transfer meat to serving platter.
- Skim fat from gravy. Pour gravy in bowl for serving with the roast. Serve with hot cooked pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.41 Kcal (1668 kJ) | ||
| Calories from fat | 257.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.59g | 44% | |
|---|---|---|---|
| Cholesterol | 97.98mg | 33% | |
| Sodium | 156.12mg | 7% | |
| Potassium | 413.14mg | 9% | |
| Total Carbs | 6.19g | 2% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 23.3g | 47% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 242.79 Kcal (1017 kJ) | ||
| Calories from fat | 156.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.42g | 44% | |
|---|---|---|---|
| Cholesterol | 59.71mg | 33% | |
| Sodium | 95.14mg | 7% | |
| Potassium | 251.76mg | 9% | |
| Total Carbs | 3.77g | 2% | |
| Sugars | 1.11g | 7% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 14.2g | 47% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.9mg | 17% | |
| Calcium | 14.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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