Great flavors for a cool fall meal.
Source: Cooking Professionally
Preheat oven to 275.
In large dutch oven, heat olive oil over med high heat. Season roast, brown on each side for 2 min per side. Place meat on plate.
Sauté onion until brown, 4-5 min, add garlic for the last minute.
Add roast back to pan. Pour the beef broth and red wine over roast and add herbs. Once the pot reaches a simmer, cover the pot and transfer to oven.
After 2 hours, add potatoes and carrots and cook for 1 1/2 hours or until all is tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 40 | ||
Calories from Fat: 12 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.7mg | 1 % | |
Potassium 208.6mg | 5 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.1g | ||
Protein 0.8g | 1 % | |
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: 40
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