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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chuck roast (a shoulder cut.)
- 1 carrots (cut diagonally into about 1 inch in length, divided in half)
- 2 celery stalks (cut diagonally in about 2 inches in length, divided in half)
- 1 cup onion (sliced)
- 4 cloves garlic
- 5 sprigs fresh thyme (sprigs of, or 1 Tbsp of dried thyme)
- 2 bay leaves
- 1 bunch fresh parsley
- 1 Tbsp. dried parsley
- 2 sprigs fresh tarragon (or 1 tsp of dried tarragon)
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. sea salt
- 1 Tbsp. fresh ground black pepper
- 3/4 cup beef stock (not broth.)
- 15 oz. daikon (about 2” thick slices)
- 2 celery stalks (cut diagonally in about 2 inches in length, divided in half)
- 1 carrots (cut diagonally in about 1 inch in length, divided in half)
- 2 cups mushrooms (white button or portobello, cut in quarters)
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NutritionView More
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1190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1190Calories from Fat740 |
| % DAILY VALUE |
| Total Fat82g126% |
| Saturated Fat32g160% |
| Trans Fat |
| Cholesterol300mg100% |
| Sodium2250mg94% |
| Potassium2170mg62% |
| Protein92g |
| Calories from Fat740 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A120% |
| Vitamin C70% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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