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Ingredients
US|METRIC
10 SERVINGS
- 4 lb. chuck roast (trimmed)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. black pepper
- 1/2 tsp. white pepper
- 1/2 tsp. Hungarian paprika (sweet can substitute regular)
- 1/2 tsp. ground rosemary (can substiture regular dried that has been crushed)
- 1/4 tsp. hot red pepper flakes (can be increased to 1/2 teaspoon)
- 1 Tbsp. parsley flakes
- 1 onion (sliced)
- 2 celery stalks (sliced)
- 2 carrots (peeled, and sliced)
- 1 Tbsp. garlic (minced)
- 1/2 cup beef broth
- 1 cup red wine
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 2 bay leaves
- 4 cups beef broth (unsalted can substitute with fully salted if desired)
- 2 1/2 lb. baby red potatoes (halved)
- 1 lb. carrots (peeled and sliced into large chunks)
- 3 Tbsp. cornstarch (see directions below)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium580mg24% |
| Potassium1420mg41% |
| Protein39g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A200% |
| Vitamin C25% |
| Calcium8% |
| Iron30% |
* 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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