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Ingredientes
- 1 x 3-3 1/2 lb pot roast - rump or possibly eye of round
- 3 Tbsp. Extra virgin olive oil
- 2 x White onions, minced
- 4 x Cloves garlic, crushed
- 2 stalk celery, minced
- 2 x Carrot, minced
- 8 x Plum tomatoes, minced
- 1/4 tsp Worcestershire sauce
- 3/4 c. Red wine
- 1 c. Beef stock
- 1/8 tsp Sugar
- Â Â Freshly grnd black pepper
- Â Â Salt
Direcciones
- Brush the meat with 1 Tbsp. of the extra virgin olive oil, place the meat in a large skillet or possibly Dutch oven, and brown on all sides over high heat. Remove the meat.
- Reduce the heat and saute/fry the onions, garlic, celery and carrots in the remaining 2 Tbsp. of extra virgin olive oil till soft. Add in the rest of the ingredients, replace the meat, cover, and simmer for 2 1/2 to 3 hrs, or possibly till the meat is very tender. During cooking, turn the meat several times and baste.
- Remove the meat and defat the pan juices. Puree the vegetables in the juices and serve as a sauce with the sliced meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 64 | 44% |
| Total Fat 7.3g | 9% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 167mg | 7% |
| Potassium 630mg | 18% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.51g | 5% |
| Protein 2.78g | 4% |
