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Ingredients
US|METRIC
8 SERVINGS
- 5 lb. pot roast
- 4 lb. boneless chuck roast
- 1 Tbsp. olive oil (plus additional for coating beef)
- 2 tsp. kosher salt
- 2 Tbsp. unsalted butter
- 2 oz. salt pork (about 4 inches long If salt pork isn't available, Scott says, omit it.)
- 5 yellow onions (small to medium, peeled and quartered)
- 7 cloves garlic (peeled, trimmed, halved lengthwise and any green inner sprouts removed)
- 3/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth (or water)
- 7 stems parsley (Italian, flat-leaf, Set aside leafy tops for finished dish.)
- 1 bay leaf
- freshly ground black pepper
- 1/2 tsp. dried thyme (crushed)
- 5 small carrots (with tops, trimmed and halved on the diagonal)
- 3 turnips (medium, peeled and quartered)
- 1 leek (small, white and light green section, halved lengthwise and rinsed well to remove any sand)
- 1 1/2 celery heart (halved lengthwise)
- 12 yukon gold potatoes (small new, about the size of golf balls)
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NutritionView More
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1610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1610Calories from Fat920 |
% DAILY VALUE |
Total Fat102g157% |
Saturated Fat40g200% |
Trans Fat |
Cholesterol350mg117% |
Sodium1140mg48% |
Potassium3150mg90% |
Protein109g |
Calories from Fat920 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber13g52% |
Sugars7g |
Vitamin A110% |
Vitamin C90% |
Calcium25% |
Iron110% |
* 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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