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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 311.7
  • Total Fat: 11.6 g
  • Cholesterol: 102.1 mg
  • Sodium: 812.8 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 38.1 g

View full nutritional breakdown of Wall Street Pot Roast calories by ingredient
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Wall Street Pot Roast

Submitted by: PITAKELLY13


Number of Servings: 8

Ingredients

    3 Tbs Veg Oil
    1 tsp kosher salt, pepper to taste
    3-5 pound short rib roast (I use a thick cut chuck roast usually)
    3 carrots, peeled and coarsely chopped
    1 medium to large onion, coarsely chopped
    3 stalks celery, coarsely chopped
    1 leek, green and white parts, coarsely chopped
    bulb garlic, coarsely smashed
    1 bay leaf
    1 c. red wine (original recipe calls for sherry)
    3-4 c. chicken stock (I use low sodium)
    2 Tbs. fresh parsley, chopped

Directions

Set rack to lower third of oven. Preheat to 375 degrees. Dry beef with paper towels and season with salt and pepper. Set a dutch oven to high heat, add oil and heat until smoking. Sear all sides o beef until it is a deep brown- 3-5 minutes per side. Remove beef from pot and discard all but a tsp of fat, add wine and reduce by half, scraping with a wooden spoon to get up all browned bits. Put all vegetables in pot and cook until soft, about 5 minutes. Add bay leaf and beef (and accumulated juices) back to pot, add chicken stock until beef is covered. Cover pot with lid or foil and place in oven. Continue cooking for 3 hours and allow meat to cool in liquid.. Remove meat from liquid and chill liquid in fridge until fat hardens on surface then remove fat.

To serve, reheat liquid and strain out vegetables, then return meat to liquid. Top with caramelized onions. Goes wonderfully with Garlic mashed potatoes, roasted carrots and spinach and strawberry salad. Recommended wine (by me anyway): 2007 Indian Creek California Syrah.

Caramelized onions

Ingredients

4 Tbs Oil
2 large onions (I use purple) cut into medium sized rings
tsp salt
Pepper to taste

Heat oil in 12 inch cast iron skillet until very hot. Add onions and sprinkle with salt and pepper. Using tongstoss occasionally. Cook for about 10 minutes until golden brown and soft. If onions start to burn add 2-3 Tbs water, reduce heat and continue cooking.


Serves 8- 6 oz meat portions

Number of Servings: 8

Recipe submitted by SparkPeople user PITAKELLY13.






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