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Directions:
- Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the 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-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a serving platter. Skim fat from gravy. Pass gravy with roast. If desired, serve with hot cooked pasta.
Nutrition Fact per Serving: 230 cal. 5 g total fat(2 g sat. fat), 84 mg chol., 247 mg sodium, 9 g carb, 1 g fiber, 31 g pro.
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