Directions:
- Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides.
- Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
- Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
- Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.73 Kcal (619 kJ) | ||
| Calories from fat | 38.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 54.42mg | 18% | |
| Sodium | 103.3mg | 4% | |
| Potassium | 456.38mg | 10% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 18.66g | 37% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 15% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.98 Kcal (406 kJ) | ||
| Calories from fat | 25.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 7% | |
|---|---|---|---|
| Cholesterol | 35.72mg | 18% | |
| Sodium | 67.82mg | 4% | |
| Potassium | 299.6mg | 10% | |
| Total Carbs | 2.87g | 1% | |
| Sugars | 1.23g | 7% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 12.25g | 37% | |
| Vitamin C | 1.5mg | 4% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.7mg | 15% | |
| Calcium | 12mg | 2% | |
* 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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