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16Ingredients
4Hours
1310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 4 lb. boneless beef chuck roast
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 cups pearl onions (frozen, thawed)
- 4 garlic cloves (peeled and smashed)
- 2 Tbsp. tomato paste
- 1/2 cup red wine (good quality)
- 14.5 oz. diced tomatoes
- 3 cups beef stock (good quality)
- 1/2 lb. creamer potatoes (baby, cut in half)
- 1/2 lb. baby carrots
- 8 oz. white button mushroom (cut in half)
- 1 bay leaf
- 2 rosemary sprigs (fresh)
- 2 Tbsp. fresh parsley (chopped, for garnish, optional)
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NutritionView More
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1310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1310Calories from Fat800 |
| % DAILY VALUE |
| Total Fat89g137% |
| Saturated Fat33g165% |
| Trans Fat |
| Cholesterol300mg100% |
| Sodium1660mg69% |
| Potassium2460mg70% |
| Protein95g |
| Calories from Fat800 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars14g |
| Vitamin A180% |
| Vitamin C45% |
| Calcium15% |
| Iron60% |
* 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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Reviews(1)
Lisa 4 years ago
Delicious! Used russet potatoes instead of creamer potatoes because I didn’t know what creamer potatoes were! Definitely will be my go to pot roast recipe!!