Pot Roast
Note: Try to use reduced salt ingredients if possible otherwise too salty.
Boil wine is frying pan or pot to reduce by half, Set aside and cover.
Dice onions and garlic. Set aside.
In a bowl, mix reduced wine, mushroom and celery soup, beef consumme, beef stock and Worcestershire sauce. Use whisk
to break apart soups. Set aside.
Rub house seasoning on all sides of roast. Put olive oil in dutch oven or pot and turn heat to high. Sear all sides of roast (about 3-4 minutes a side). Set aside roast on plate.
Add onion and
garlic to same pot and cook on med heat until softened. Add wine/soup/stock mixture to onions. Add bay leaves and thyme. Bring to a boil, turn off heat and add roast. If liquid is above top of roast, remove enough liquid until top of roast is showing. Set aside removed liquid and cover.
Bake in oven for 3 1/2 hours at 350 degrees.
Remove roast from dutch oven and place in pan and cover with foil. Place in oven at 170 degrees to keep warm.
If you removed any liquid from roast mixture, add it back to remaining sauce in dutch oven and boil to reduce consistency (about 10-15 minutes.).
Serve roast with reduced sauce on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 36.5mg | 1 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.9g | ||
Protein 0.3g | 0 % | |
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: 10
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