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Pot Roast With Potatoes and Vegetables
LEITE'S CULINARIA14Ingredients
4Hours
750Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 boneless chuck roast (2 1/2 to 4 pounds)
- kosher salt
- freshly ground black pepper
- 3 Tbsp. vegetable oil
- 1 yellow onion (large, chopped)
- 1 1/2 lb. small red potatoes (halved or, if large, quartered)
- 4 large carrots (cut into 1-inch pieces, about 1 1/2 cups)
- 3 parsnips (cut into 1-inch pieces, about 1 cup)
- 4 garlic cloves (minced)
- 3 sprigs fresh thyme
- 1 cup dry red wine
- 2 1/2 cups low sodium beef broth
- 2 Tbsp. worcestershire sauce
- 1 Tbsp. fresh flat leaf parsley (chopped, for garnish, optional)
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat13g65% |
| Trans Fat0g |
| Cholesterol120mg40% |
| Sodium680mg28% |
| Potassium1740mg50% |
| Protein40g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A200% |
| Vitamin C50% |
| Calcium10% |
| Iron35% |
* 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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