Rince and pat dry chuck roast. Salt and pepper both side and then dust with flour. In medium high pan
add 1 tbl olive oil and add chuck roast to sear both sides about 4 minutes each. Remove from pan and
Add carrot, onion, celery, jalepeno and apple about five minutes. Add hard cider and chicken broth
scraping up any browned bits. Add roast back to pot on top of veggie mixture. Roast should not be
completely submerged in liquid. Drizzle syrup over beef, cover and place in oven for two hours at 250.
When beef is tender and falling apart remove from oven. Remove beef from pan and set pan over
medium heat. Reduce liquid to about half (or to taste). Remove veggies and dispose. Add beef back
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2175g)|
|Recipe Makes: 1|
|Calories from Fat: 3131 (64%)|
|Amt Per Serving||% DV|
|Total Fat 347.9g||464 %|
|Saturated Fat 118.7g||593 %|
|Monounsaturated Fat 146.4g|
|Polyunsanturated Fat 45.9g|
|Cholesterol 1518.7mg||467 %|
|Sodium 2034.5mg||70 %|
|Potassium 5053.4mg||133 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 0.5g|
|Protein 402.9g||576 %|
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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: 4857
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