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Pot Roast with Carrots, Shallots, Mint and Lemon
COOKING CHANNEL13Ingredients
65Minutes
1140Calories
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Ingredients
US|METRIC
7 SERVINGS
- 5 lb. blade roast (chuck, silver skin removed)
- salt
- 1 lb. pancetta (slab, large dice)
- 10 shallots (peeled and left whole)
- 8 carrots (peeled and cut into 2-inch pieces)
- 5 cloves garlic (peeled and smashed)
- 2 Tbsp. coriander seeds
- 10 sprigs fresh thyme
- 2 fresh bay leaves (dry are o.k. too)
- 2 cups apple cider
- 48 oz. beer (preferably porter or IPA)
- 1 cup fresh mint leaves (torn)
- 2 lemons (zest only)
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NutritionView More
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1140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1140Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol245mg82% |
| Sodium1080mg45% |
| Potassium2260mg65% |
| Protein80g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A280% |
| Vitamin C80% |
| Calcium20% |
| 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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