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Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables
SERIOUS EATS21Ingredients
┅Seconds
1250Calories
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Ingredients
US|METRIC
6 SERVINGS
- mustard
- rub
- 2 tsp. chopped fresh thyme
- 2 tsp. Hungarian paprika (sweet)
- 1 tsp. dry mustard powder
- 1 tsp. light brown sugar
- 2 tsp. salt
- 2 tsp. freshly ground black pepper
- 4 lb. beef chuck roast (boneless grass-fed, tied)
- 6 oz. slab bacon (cut into 1 x 1/2-inch-thick strips, lardons)
- 2 cups dry red wine
- 1/2 cup homemade beef stock (canned low-sodium chicken broth, or water, plus more if needed)
- 3 bay leaves
- 4 cups onions (thinly sliced, about 2 large)
- 12 garlic cloves (peeled)
- 12 shallots (small, peeled)
- 4 large carrots (peeled and cut into 1-inch chunks)
- 3 parsnips (medium, peeled and cut into 1-inch chunks)
- 1 celery root (small, peeled and cut into 1-inch chunks)
- salt
- freshly ground black pepper
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NutritionView More
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1250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1250Calories from Fat610 |
% DAILY VALUE |
Total Fat68g105% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol220mg73% |
Sodium1540mg64% |
Potassium2570mg73% |
Protein72g |
Calories from Fat610 |
% DAILY VALUE |
Total Carbohydrate74g25% |
Dietary Fiber8g32% |
Sugars13g |
Vitamin A220% |
Vitamin C80% |
Calcium25% |
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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