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Suggest a better descriptionMix rosemary, thyme, salt, pepper, and approximately 2 T olive oil.
Rub into chuck pot roast.
Brown over medium high heat.
Remove from pan. Add fennel, onion, carrots, and whole peeled garlic cloves.
Add sherry and cook over medium.
Return beef to pan and add beef broth.
Bake at 250 for approximately 4 hours until meat is tender.
Remove beef and carrots. Mix remaining au jus with a blender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (890g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2139 | ||
Calories from Fat: 2061 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 229g | 305 % | |
Saturated Fat 32.1g | 160 % | |
Monounsaturated Fat 166.5g | ||
Polyunsanturated Fat 24.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2014mg | 69 % | |
Potassium 588.3mg | 15 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 18.1g | ||
Protein 7.7g | 11 % | |
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: 2139
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