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Ingredientes
- 1 x 4-lb boneless chuck roast
- 1 Tbsp. Peanut or possibly corn oil
- 1 lrg Onion, minced roughly
- 4 x Carrots cut in 2-inch pcs
- 4 x Ribs celery, minced
- 1 x Clove (large) garlic, minced
- 2 c. Dry red wine
- 1 c. Beef broth
- 1 x Bay leaf
- 4 sprg parsley
- 2 x Cloves
- 2 x White turnips, quartered
- 1 Tbsp. Butter
- 1/4 lb Fresh mushrooms
Direcciones
- Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 min, turning often. Add in minced onion, half of carrots & celery, garlic, and stir briefly. Add in wine, broth, bay leaf, thyme, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hrs. Reduce heat to 350 and bake another 30 min. Meanwhile, combine small onions, remaining carrots & celery in kettle of cool water to cover. Bring to boil. Simmer 2 min, drain. Heat butter in skillet & saute/fry parboiled vegetables with mushrooms till golden brown. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 min.
- RED WINE MAKES THIS A DELICIOUS
- WINTERY NIGHT SPECIALTY.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 492g | |
| Recipe makes 6 servings | |
| Calories 869 | |
| Calories from Fat 483 | 56% |
| Total Fat 53.63g | 67% |
| Saturated Fat 21.52g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 376mg | 16% |
| Potassium 1040mg | 30% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.24g | 3% |
| Protein 66.95g | 107% |
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