Oven Braised Pot Roast

6-8
Servings
30m
Prep Time
3.5h
Cook Time
4h
Ready In


"Recipe source: Cooking light (September, 2018)"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (662.7 g)
  • Calories 568.1
  • Total Fat - 16.5 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 316.8 mg
  • Sodium - 1177.3 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.9 g
  • Protein - 78.7 g
  • Calcium - 110.9 mg
  • Iron - 7 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 325 degree F. In a dutch oven on medium high heat heat the oil. Sprinkle beef with salt and pepper and then add to the cook, browning on all sides (15 minutes). Remove beef from pan.

Step 2

Add onions and garlic to the pan and saute 2 minutes. Stir in tomato paste and cook stirring another minute. Stir in wine and cook until liquid is reduced by half. Stir in stock (or broth) and bring a boil. Return beef to pan; add potatoes, carrots and rosemary. Cover; roast for 3 1/2 hours or until beef is tender. Cut beef into chunks or slices and place on a platter with vegetables. Add 1/2 cup of the cooking liquid to the beef. Top with parsley.

Tips & Variations


No special items needed.

Tags : Dinner

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