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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. boneless beef chuck roast
- 2 onions (peeled and quartered)
- 3 cloves garlic (smashed)
- 4 large carrots (peeled and cut into 1-inch chunks)
- 4 yukon gold potatoes (medium, washed and quartered)
- 2 red beets (medium, peeled and quartered)
- 1 parsnip (large, peeled and cut into 1-inch chunks)
- 28 oz. San Marzano tomatoes (crushed)
- 3 sprigs thyme (plus more for garnish)
- 1 bay leaf
- 2 cups beef broth
- 1/2 cup dry red wine (optional, may just add more beef broth)
- 2 Tbsp. olive oil
- sliced green onions (to garnish, optional)
- kosher salt
- freshly ground black pepper
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NutritionView More
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1460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1460Calories from Fat790 |
% DAILY VALUE |
Total Fat88g135% |
Saturated Fat33g165% |
Trans Fat |
Cholesterol300mg100% |
Sodium990mg41% |
Potassium3350mg96% |
Protein98g |
Calories from Fat790 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber15g60% |
Sugars16g |
Vitamin A280% |
Vitamin C110% |
Calcium25% |
Iron90% |
* 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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