My version of the classic pot roast recipe. Number of servings is estimated giving 1/4 pound per person.
1. Heat half the oil in a heavy pan or Dutch oven over medium heat.
2. Roll the chuck roast in the flour while the oil heats.
3. Brown the roast evenly on all sides, then remove to a plate and season with salt and pepper.
4. Add the rest of the oil to the pan, then add the onions, carrots and garlic, browning until the onions are soft and caramelized.
5. Stir in the flour, then the beer or cider and thyme.
6. Stir constantly while bringing mixture to a boil.
7. Return the chuck roast to the pan.
8. Reduce heat, cover tightly and simmer 2 1/4 - 2 3/4 hours, or until fork tender.
9. Slice and serve!
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 300 | ||
Calories from Fat: 204 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 157.4mg | 5 % | |
Potassium 372.2mg | 10 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.6g | ||
Protein 19.9g | 28 % | |
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: 300
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