Try this Company Pot Roast recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees. Pat beef dry & season with 1 Tbsp salt & 1.5 tsp pepper. Dredge roast in flour. In large Dutch oven, heat 2 Tbsp EVOO over medium heat. Add roast & dear on all sides (4-5 minutes each side). Remove roast from pan. Add 2 Tbsp EVOO to Dutch oven. Add carrots, onions, celery, leeks, garlic, 1 Tbsp salt & 1.5 tsp pepper & cook over medium heat until tender but not browned, stirring occasionally, for 10-15 minutes. Add wine & cognac & bring to a boil. Add tomatoes, chicken stock, bouillon cube, 2 tsp salt & 1 tsp pepper. Tie thyme & rosemary together & add to pot. Put roast back in pot, bring to a boil & cover. Place in oven for 1.5 hours. Reduce heat to 250 degrees & cook 1 more hour. Remove roast to cutting board. Discard herb bundle. Skim off as much fat as possible. Transfer 1/2 sauce & vegetables to food processor & purée until smooth. Place purée back in pot. Place pot on stove top over low heat & return sauce to simmer. Place 2 Tbsp flour & butter in small bowl & mash together with fork. Stir into sauce & simmer 2 minutes, stirring until thickened. Taste for seasoning. Serve roast with sauce over top.
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Serving Size: 1 (1812g) | ||
Recipe Makes: 1 | ||
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Calories: 1980 | ||
Calories from Fat: 419 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 45.4mg | 14 % | |
Sodium 805.6mg | 28 % | |
Potassium 2232.5mg | 59 % | |
Total Carbohydrate 169.7g | 50 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 162.8g | ||
Protein 30.1g | 43 % | |
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: 1980
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