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Italian Pot Roast (Stracotto alla Fiorentina)
OLIVIA'S CUISINE12Ingredients
4Hours
570Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. chuck roast
- 2 cloves garlic (peeled and sliced)
- salt
- freshly ground pepper
- 2 Tbsp. olive oil
- 1 onion (sliced)
- 1 carrot (peeled and finely chopped)
- 2 celery sticks (chopped)
- 1 cup red wine (suggestion: Chianti)
- 1 jar Bertolli® Riserva Marinara Sauce (Rustic Cut Marinara with Traditional Vegetables)
- 6 basil leaves
- chopped parsley (to garnish, optional)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium600mg25% |
| Potassium930mg27% |
| Protein35g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A45% |
| Vitamin C10% |
| Calcium8% |
| Iron25% |
* 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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