Pot Roast with Caramelized Onions and Roasted Carrots
This Pot Roast with Caramelized Onions and Roasted Carrots recipe contains short ribs, canola oil, extra-virgin olive oil, carrots, canola oil and more.
Servings:6 | Calories:1503 | Total Fat:124g | Chol:302mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 124g
191 %
Sat Fat 32g
160 %
Total Carb 27g
9 %
Fiber 7g
28 %
Sugars 13g
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Cholesterol 302mg
101 %
Sodium 1151mg
48 %
Protein 62g
123 %
Calories:
69% Short ribs
12% Others combined
11% Canola oil
6% Extra-virgin olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/2 cup canola oil Kosher salt and freshly ground black pepper 5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this) 1 cup dry sherry 4 carrots, peeled and roughly chopped 2 large onions, peeled and roughly chopped 8 stalks celery, peeled and roughly chopped 8 cloves garlic, unpeeled 1 bay leaf About 8 cups (2 quarts) chicken stock or low-sodium chicken broth 6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons canola oil 3 medium Spanish onions, sliced crosswise into 1 / 4-inch-thick slices (about 6 to 7 cups)
Directions : View recipe directions on epicurious.com
