Servings:6 | Calories:1043 | Total Fat:74g | Chol:275mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 74g
114 %
Sat Fat 24g
120 %
Total Carb 27g
9 %
Fiber 6g
24 %
Sugars 9g
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Cholesterol 275mg
92 %
Sodium 1152mg
48 %
Protein 63g
126 %
Calories:
70% Beef chuck roast
13% Others combined
10% Olive oil
6% Vegetable oil
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
One 3 to 4 pound beef chuck roast Kosher salt and freshly ground black pepper to taste 1 tablespoon all-purpose flour 3 tablespoons vegetable oil 5 cloves garlic, smashed 1 large onion, sliced One 15 ounce can whole tomatoes, in juice 1/2 cup red wine 2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned 3 sprigs fresh thyme or 2 teaspoons dried 2 bay leaves 1 tablespoon cornstarch, mixed with 2 tablespoons water, optional 1/3 cup coarsely chopped fresh flat-leaf parsley, optional 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved 3 carrots, peeled and cut into 2 inch chunks 2 medium parsnips, peeled and cut into 1/2 inch coins 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both About 5 tablespoons olive oil Kosher salt and freshly ground black pepper
Directions : View recipe directions on foodnetwork.com
