Oven Braised Pot Roast
Recipe: #33332
September 14, 2019
Categories: Roast Beef, Beef Chuck, Passover, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, No Eggs Non-Dairy, Wine, Frozen Vegetables, Herbs, Kosher Meat, Beef Dinner, more
"Recipe source: Cooking light (September, 2018)"
Original is 6-8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
