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Suggest a better description1. In a thick-bottomed, covered pot just large enough to hold the roast and vegetables heat one tablespoon oil on medium-high heat. Rub meat with salt, pepper, and Italian seasoning. Sear several minutes per side, not moving meat or it will not brown well.
2. When meat is browned, lift roast and add garlic and onion to pan. Rest meat on this bed. Add wine; cover. Bring to a simmer and then lower heat to just mantain a low simmer when covered.
3. Cook for 3 1/2-4 hours. Add carrots during cooking- toward the end.
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Serving Size: 1 Serving (1998g) | ||
Recipe Makes: Servings | ||
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Calories: 320 | ||
Calories from Fat: 33 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 600.2mg | 21 % | |
Potassium 598.1mg | 16 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 23.8g | ||
Protein 3.1g | 4 % | |
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: 320
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