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Suggest a better descriptionPREPARATION:
Preheat oven to 275.
Mix 5 cups of Beef Stock with the Worcestershire and Soy
Chop Vegetables
Rub Chuck Roast with salt, pepper and garlic powder.
COOKING:
Heat med/high 3 TBS oil in pan with the butter and quickly brown the onions, remove the onions and do the same with the carrots then remove. On high, Brown (dark) the roast on all sides (Add the remaining oil if needed), remove. Using the red wine and one cup of the broth (or less) deglaze the pan. Put Roast back in pan, add rest of stock to just over half of the meat. Add Carrots, Thyme, Rosemary and Celery to the pan making sure the herbs are in the liquid. Place the Onions on top of the roast toothpicking in place if needed. Cover pan and put in the oven at 275 for 4 hours. Remove the meat, set aside, tent and let rest.
GRAVY:
Remove carrots and Onions from the liquid and set aside. Remove all remaining ingredients from liquid. Mix the corn starch with cold water and stir into liquid. Season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (7891g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 7283 | ||
Calories from Fat: 4337 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 481.9g | 642 % | |
Saturated Fat 175.7g | 879 % | |
Monounsaturated Fat 217.5g | ||
Polyunsanturated Fat 33.6g | ||
Cholesterol 1517.2mg | 467 % | |
Sodium 11115.1mg | 383 % | |
Potassium 17539.2mg | 462 % | |
Total Carbohydrate 94.3g | 28 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 88.7g | ||
Protein 539.1g | 770 % | |
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: 7283
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