Try this Poached Beef Chuck Roast recipe, or contribute your own.
Suggest a better descriptionTie boneless beef chuck roast with heavy string at two inch intervals. Brown roast in oil in Dutch oven over medium high heat until all sides are browned. Browning gives the attractive color achieved by roasting. Pour off drippings. Add water, beef broth, wine, garlic,Italian seasoning and peppercorns. Bring to a boil; reduce heat to low, cover & simmer 20 to 24 minutes per pound. Temperature will register 140 degrees. Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and allow to stand 10 minutes before carving. During standing, roast will rise approximately 10 degrees to 150 degrees for medium-rare. Remove string Meanwhile, use one cup poaching liquid to prepare PEPPERED SAUCE. Carve roast into thin slices & serve with peppered sauce. SEE PEPPERED SAUCE RECIPE. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 6 | ||
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Calories: 479 | ||
Calories from Fat: 304 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.7g | 45 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 268.2mg | 9 % | |
Potassium 522mg | 14 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 33.3g | 48 % | |
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: 479
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