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Ingredients
US|METRIC
6 SERVINGS
- 5 lb. chuck roast (well marbled with fat, will yield a more tender pot roast)
- 4 Tbsp. olive oil (or 2 TBL olive oil and 2 TBL butter)
- 2 whole onions (peeled and cut in half)
- 8 whole carrots (washed, cut into 2 in pieces, peeling is optional)
- 8 potatoes (if using russet, just 2-4 small medium ones, if using baby potatoes or fingerlings as many as you think your family will eat, cut potatoes that are larger in half or thirds)
- salt
- pepper
- 1 cup red wine (optional, beef broth or stock may be used instead)
- 3 cups beef broth (or stock)
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 4 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1 bay leaf
- 3 sprigs fresh parsley (optional)
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NutritionView More
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1290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1290Calories from Fat690 |
% DAILY VALUE |
Total Fat77g118% |
Saturated Fat28g140% |
Trans Fat |
Cholesterol250mg83% |
Sodium830mg35% |
Potassium2710mg77% |
Protein80g |
Calories from Fat690 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber9g36% |
Sugars9g |
Vitamin A270% |
Vitamin C110% |
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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