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Pot Roast with Caramelized Onions and Roasted Carrots
EPICURIOUS17Ingredients
105Minutes
1970Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup canola oil
- ground black pepper
- kosher salt
- 5 lb. short ribs (boneless, denuded, all surface fat removed; have your butcher do this)
- 1 cup dry sherry
- 4 carrots (peeled and roughly chopped)
- 2 onions (large, peeled and roughly chopped)
- 8 stalks celery (peeled and roughly chopped)
- 8 cloves garlic (unpeeled)
- 1 bay leaf
- 8 cups chicken stock (or low-sodium chicken broth)
- 6 carrots (medium, about 2 pounds peeled, halved lengthwise, then halved horizontally)
- 1/4 cup extra-virgin olive oil
- ground black pepper
- kosher salt
- 2 Tbsp. canola oil
- 3 Spanish onions (medium, sliced crosswise into 1/4-inch-thick slices, about 6 to 7 cups)
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NutritionView More
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1970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1970Calories from Fat1540 |
| % DAILY VALUE |
| Total Fat171g263% |
| Saturated Fat63g315% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium1240mg52% |
| Potassium1780mg51% |
| Protein65g |
| Calories from Fat1540 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber5g20% |
| Sugars16g |
| Vitamin A340% |
| Vitamin C25% |
| Calcium10% |
| Iron45% |
* 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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