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Ingredientes
- 1 x Beef pot roast, (3 to 4-lb.)
- 1 Tbsp. Extra virgin olive oil
- 3 piece celery, (4-inch)
- 1 lrg Carrot, cut in chunks
- 1 lrg Onion, quartered
- 1/2 tsp Rosemary
- 1/2 tsp Thyme
- 1 slc Bacon, cut in 5-6 pcs
- 1/3 c. Burgundy wine
- 1/2 c. Water
- 2 x Bay leaves
- 1 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Flour
Direcciones
- In Dutch oven, brown roast in oil. In skillet or possibly saucepan cook celery, carrot, onion, rosemary, thyme and bacon pcs, stirring constantly and till onion is golden brown. Add in to meat. Add in wine, water, bay leaves, salt and pepper. Cover and simmer 2 1/2 hrs. Thicken liquid with flour blended with a little cool water or possibly wine. Cook 30 min longer. Strain liquid, discarding vegetables and bay leaves. Serve gravy with sliced roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 292 | 58% |
| Total Fat 32.47g | 41% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 714mg | 30% |
| Potassium 463mg | 13% |
| Total Carbs 4.67g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.79g | 1% |
| Protein 43.29g | 69% |
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