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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. boneless beef chuck pot roast
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. olive oil
- 1 cup finely chopped onion
- 4 cloves garlic (minced)
- 15 oz. tomato sauce
- 1 Tbsp. tomato paste
- 1/2 cup dry red wine (or beef broth)
- 1/4 cup parsley (snipped fresh Italian, flat-leaf)
- 1/4 cup Kalamata olives (pitted, quartered)
- 2 anchovy fillets (patted dry and finely chopped)
- 30 oz. cannellini beans (rinsed and drained)
- cracked black pepper (unchecked)
- 2 Tbsp. shredded Parmesan cheese (finely)
- parsley (unchecked Snipped fresh Italian, flat-leaf)
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NutritionView More
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1360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1360Calories from Fat770 |
| % DAILY VALUE |
| Total Fat85g131% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol265mg88% |
| Sodium1160mg48% |
| Potassium2360mg67% |
| Protein95g |
| Calories from Fat770 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A30% |
| Vitamin C90% |
| Calcium20% |
| Iron80% |
* 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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