Directions:
- Preheat oven to 350º.
- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
- Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.47 Kcal (848 kJ) | ||
| Calories from fat | 53.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 9% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 10% | |
| Sodium | 276.18mg | 12% | |
| Potassium | 699.83mg | 15% | |
| Total Carbs | 23.19g | 8% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 11.38g | 23% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 74.5mg | 414% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 89.95 Kcal (377 kJ) | ||
| Calories from fat | 23.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 9% | |
|---|---|---|---|
| Cholesterol | 13.5mg | 10% | |
| Sodium | 122.69mg | 12% | |
| Potassium | 310.9mg | 15% | |
| Total Carbs | 10.3g | 8% | |
| Sugars | 1.75g | 16% | |
| Dietary Fiber | 1.09g | 10% | |
| Protein | 5.06g | 23% | |
| Vitamin C | 9.2mg | 34% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 33.1mg | 414% | |
| Calcium | 19.2mg | 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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