Try this Braised Chuck Roast with Balsamic Vinegar, Figs And Port recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees. Season the roast with salt and pepper. Put the flour on a large plate and dredge the meat in the flour. Place the oil in a roasting pan and heat it in the oven or on a burner over high heat until the oil is smoking hot. Add the roast and brown each side well, 3 to 4 minutes. Add the onion and garlic and saute until fragrant, about 1 minute. Add the figs, red wine, and Port and cook over high heat until reduced by half. Add the stock and bring to a boil. Add the thyme, cover the roasting pan with a lid, and place in the oven. Cook until tender, about 1 hour. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce. Slice the roast against the grain, cutting 1/4-inch-thick pieces, and put the slices on a serving plate. Season the sauce in the pan to taste with salt and pepper. If the sauce is thin, place the pan on a burner over high heat and reduce until thick enough to coat the back of a spoon. Ladle sauce over the sliced meat and serve hot. Per serving: 91 Calories (kcal); 3g Total Fat; (37% calories from fat); 2g Protein; 10g Carbohydrate; 3mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (430g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 948 | ||
Calories from Fat: 499 (53%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 55.4g | 74 % | |
Saturated Fat 22.1g | 110 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 199.6mg | 61 % | |
Sodium 327.9mg | 11 % | |
Potassium 1247.9mg | 33 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 33.3g | ||
Protein 60.8g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 948
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.