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Suggest a better description1. Preheat oven to 300 degrees. Combine broth, wine, garlic, rosemary and thyme. Season roast with salt and pepper.
2. In a large Dutch oven, heat the oil over medium high heat. Sear the roast on each side until browned, about 4 minutes a side.
3. Arrange onions around the roast. Pour broth combo over roast. Add bay leaf. Bring just to a simmer. Cover and place in oven for 2 hours.
4. Add potatoes, carrots, parsnips, and celery and bake an additional 2 hours (for a 4 pound roast). Check potatoes to make sure they are fork tender. Discard bay leaf. Separate beef and vegetables in different serving platters.
5. Combine 2 tablespoons cornstarch with 2 tablespoons cold water. Bring broth to a boil and whisk in cornstarch mixture a little at a time until thickened. Season with salt and pepper to taste.
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Serving Size: 1 Serving (1210g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 874 | ||
Calories from Fat: 82 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.6mg | 6 % | |
Potassium 4123.5mg | 109 % | |
Total Carbohydrate 188.9g | 56 % | |
Dietary Fiber 36.2g | 145 % | |
Sugars, other 152.7g | ||
Protein 18.2g | 26 % | |
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: 874
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