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Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoes
ROCK RECIPES15Ingredients
105Minutes
1430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chuck roast (blade roast)
- 3 cups beef stock (If using store bought stock, use salt-free or low sodium brands)
- 1 1/2 cups Burgundy wine (any dry red wine can be substituted)
- 2 bay leaves
- 3 Tbsp. Worcestershire sauce
- 1 tsp. grated nutmeg (freshly)
- 1 tsp. black pepper
- 1 tsp. kosher salt
- 6 fresh thyme (springs, or 1 tbsp ground dry thyme)
- 3 cloves minced garlic (finely)
- 1 lb. carrots
- 1 lb. parsnip
- 1/2 lb. shallots (peeled small, or pearl onions)
- 1 cup warm water
- 1/4 cup all purpose flour
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NutritionView More
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1430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1430Calories from Fat740 |
| % DAILY VALUE |
| Total Fat82g126% |
| Saturated Fat32g160% |
| Trans Fat |
| Cholesterol300mg100% |
| Sodium1460mg61% |
| Potassium2770mg79% |
| Protein95g |
| Calories from Fat740 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber10g40% |
| Sugars15g |
| Vitamin A400% |
| Vitamin C60% |
| Calcium25% |
| Iron70% |
* 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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