Directions:
- Heat the Olive Oil in a skillet and brown the chuck roast on both sides.
- Cut up the potatos into bite size pieces.
- Cut up the carrots into bite size pieces.
- Peel and quarter the onions.
- Place all the vegetables in the bottom of the crock pot.
- Add the beef stock and wine.
- Place the browned roast on top and smear the garlic on top of the roast.
- Cook on low for 8 to 10 hours or until roast is fork tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 807.02 Kcal (3379 kJ) | ||
| Calories from fat | 470.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.33g | 81% | |
|---|---|---|---|
| Cholesterol | 163.3mg | 54% | |
| Sodium | 654.3mg | 27% | |
| Potassium | 1277.67mg | 27% | |
| Total Carbs | 30.46g | 10% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 43.13g | 86% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 5.5mg | 31% | |
| Calcium | 91.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 148.41 Kcal (621 kJ) | ||
| Calories from fat | 86.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 81% | |
|---|---|---|---|
| Cholesterol | 30.03mg | 54% | |
| Sodium | 120.32mg | 27% | |
| Potassium | 234.96mg | 27% | |
| Total Carbs | 5.6g | 10% | |
| Sugars | 1.59g | 35% | |
| Dietary Fiber | 1g | 22% | |
| Protein | 7.93g | 86% | |
| Vitamin C | 1.7mg | 15% | |
| Vitamin A | 0.3mg | 51% | |
| Iron | 1mg | 31% | |
| Calcium | 16.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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