| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Meat | 6 | Servings |
INGREDIENTS
| 1 | 4-lb boneless chuck roast | |
| 1 | T | Peanut or corn oil |
| 1 | Onion, chopped roughly | |
| 4 | Carrots cut in 2-inch pieces | |
| 4 | Ribs celery, chopped | |
| 1 | Clove, large garlic | |
| chopped | ||
| 2 | c | Dry red wine |
| 1 | c | Beef broth |
| 1 | Bay leaf | |
| 4 | Sprigs parsley | |
| 2 | Cloves | |
| 2 | White turnips, quartered | |
| 1 | T | Butter |
| 1/4 | lb | Fresh mushrooms |
| minutes. |
INSTRUCTIONS
Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 minutes, turning often. Add chopped onion, half of carrots & celery, garlic, and stir briefly. Add wine, broth, bay leaf, thyme, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hours. Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine small onions, remaining carrots & celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet & saute parboiled vegetables with mushrooms until golden. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another RED WINE MAKES THIS A DELICIOUS WINTERY NIGHT SPECIALTY. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 360
Total Fat: 40g
Cholesterol: 111.1mg
Sodium: 377.7mg
Potassium: 665.7mg
Carbohydrates: 10.3g
Fiber: 3.5g
Sugar: 4.2g
Protein: 29.6g