Servings:8 | Calories:734 | Total Fat:40g | Chol:181mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 40g
62 %
Sat Fat 15g
75 %
Total Carb 28g
9 %
Fiber 6g
24 %
Sugars 8g
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Cholesterol 181mg
60 %
Sodium 4835mg
201 %
Protein 42g
84 %
Calories:
65% Boneless beef chuck
14% Fruity red wine
11% Others combined
8% Parsnips
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 3 - 3 1/2 - pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast 1 750 - milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot) 1/2 teaspoon kosher, sea salt or regular salt 1/2 teaspoon ground black pepper 2 tablespoons olive oil or vegetable oil 1 10 1/2 - ounce can condensed beef broth 1/4 cup no salt added tomato paste 1 tablespoon Dijon-style mustard 1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed 3 cloves garlic, chopped 2 bay leaves 1 large onion, cut into thin wedges 4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots 4 medium parsnips, peeled and cut into 2 inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths 2 cups whole fresh cremini mushrooms 2 stalks celery, bias-sliced into 1 inch pieces Hot cooked noodles (optional) 2 tablespoons snipped Italian (flat-leaf) parsley Baguette-style French bread, cut into 1-1/2 inch slices (optional)
Directions : View recipe directions on midwestliving.com
