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Suggest a better descriptionPreheat oven to 275
Generously salt and pepper the chuck roast.
Heat oil on stove in Dutch oven over medium-high heat and brown halved onions on both sides. Set aside then brown carrots for about a minute or so and set aside.
If needed, add more oil. Add meat to same pan and brown all over,about a mount each side.
With burner still on high, add red wine to deglaze the pan, scraping bottom with a whisk. Add beef back to pot and add beef broth to cover meat halfway.
Add in onions and carrots along with fresh herbs.
Put the lid on and cook roast 3 hours for 3lbs or approx 4 hours for 4-5 lb roast. Cook until soft and ready to fall apart.
Remove roar from pan and cut or separate into manageable pieces and add back to pot until ready to serve.
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Serving Size: 1 Serving (6451g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 891 | ||
Calories from Fat: 116 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 18960.2mg | 654 % | |
Potassium 4029mg | 106 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 31.4g | ||
Protein 68.4g | 98 % | |
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: 891
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