Directions:
- Preheat oven to 325°.
- Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with salt and pepper. Add roast to pan; cook 8 minutes or until browned on all sides. Remove roast from pan.
- Add onion and garlic to pan, and sauté 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325° for 1 hour.
- Add carrot and next 3 ingredients to pan. Cover and bake an additional 3 1/2 hours or until vegetables and roast are tender. Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.
- Combine flour and 1/2 cup pan juices in a small bowl, stirring with a whisk. Return mixture to pan. Bring to a simmer over medium heat; cook 15 minutes or until thick. Slice or shred roast; serve with vegetables and gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.57 Kcal (509 kJ) | ||
| Calories from fat | 30.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Cholesterol | 19.27mg | 6% | |
| Sodium | 351.25mg | 15% | |
| Potassium | 432.29mg | 9% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 7.63g | 15% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.16 Kcal (310 kJ) | ||
| Calories from fat | 18.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 5% | |
|---|---|---|---|
| Cholesterol | 11.76mg | 6% | |
| Sodium | 214.27mg | 15% | |
| Potassium | 263.7mg | 9% | |
| Total Carbs | 7.88g | 4% | |
| Sugars | 2.15g | 14% | |
| Dietary Fiber | 1.56g | 10% | |
| Protein | 4.66g | 15% | |
| Vitamin C | 5.3mg | 14% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.4mg | 3% | |
| Calcium | 22.6mg | 4% | |
* 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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