Oven Baked
Preheat the oven to 275
Salt and pepper the roast
Heat the olive oil in large dutch oven
Add the onions to the pot, browning them on both sides, remove to a plate
Add the carrots into the same pot, toss them around a bit, remove to a plate
If needed, add more olive oil
Sear meat for a minute on all sides until brown, remove to a plate
De-glaze the pot with wine, scraping the bottom bits up
Place the roast back into the pot and add enough beef stock to cover halfway
Add back in the onions and carrots and herbs
Put the lid on and roast for 4 hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1685 | ||
Calories from Fat: 951 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.6g | 141 % | |
Saturated Fat 41.7g | 209 % | |
Monounsaturated Fat 45.6g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 374.2mg | 115 % | |
Sodium 922.9mg | 32 % | |
Potassium 3096.4mg | 81 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 32.2g | ||
Protein 114.2g | 163 % | |
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: 1685
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