Pot Roast
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 587.9
- Total Fat: 31.0 g
- Cholesterol: 78.4 mg
- Sodium: 605.9 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 5.1 g
- Protein: 36.7 g
View full nutritional breakdown of Pot Roast calories by ingredient
Number of Servings: 6
Ingredients
-
Beef chuck, arm pot roast, 1.5 lb (remove)
Red Wine, 8 fl oz (remove)
Butter, unsalted, 2 tbsp (remove)
Olive Oil, 2 tbsp (remove)
Chicken Broth or Bouillon, 2 cup (8 fl oz) (remove)
*Hot Chili Peppers, 1 pepper (remove)
Cider Vinegar, 1 tbsp (remove)
Cinnamon, ground, .25 tsp (remove)
Oregano, ground, 1 tsp (remove)
*Potato, raw, 5 small (1-3/4" to 2-1/2" dia.) (remove)
Carrots, raw, 4 small (5-1/2" long) (remove)
*Extra fine green beans (haricots verts), 4 oz (remove)Beef
5 cloves garlic, chopped
1/2 cup chopped white onion
Directions
Brown roast in olive oil and butter on all sides in Dutch oven.
Remove roast to plate. Sautee onions for 3 to 4 minutes, add garlic and dried red peppers and sautee another minute.
Replace roast in pot and add all other ingredients except vegetables. Cook in oven on 350 for 1 and 1/2 hours. Add veggies and cook one hour longer
Plate the veggies and roast. Blend gravy with immersion blender or in blender.
Serving Size: Makes 4 servings
Remove roast to plate. Sautee onions for 3 to 4 minutes, add garlic and dried red peppers and sautee another minute.
Replace roast in pot and add all other ingredients except vegetables. Cook in oven on 350 for 1 and 1/2 hours. Add veggies and cook one hour longer
Plate the veggies and roast. Blend gravy with immersion blender or in blender.
Serving Size: Makes 4 servings