Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 minutes, turning often. Add half of the chopped onions, carrots and celery, as well as the turnips and garlic. Stir briefly. Add wine, broth, bay leaf, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hours. Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine remaining onion, carrots & celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet & saute parboiled vegetables with mushrooms until golden. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 minutes. RED WINE MAKES THIS A DELICIOUS WINTERY NIGHT SPECIALTY. From the
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|Serving Size: 1 Serving (553g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 570 (63%)|
|Amt Per Serving||% DV|
|Total Fat 63.3g||84 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 219.8mg||68 %|
|Sodium 368.4mg||13 %|
|Potassium 1334.6mg||35 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 9.6g|
|Protein 53.9g||77 %|
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Calories per serving: 904
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