Directions:
- Make small slits in the top of the roast and insert slice of garlic into each slit.
- Rub roast with salt and pepper and dredge in flour.
- Brown roast on all sides in large Dutch oven.
- Add onion and wine to roast in Dutch oven.
- Combine tomato sauce and next 5 ingredients; stir well. Pour over roast.
- Bring liquid to a boil in Dutch oven, reduce heat, cover, and simmer for 1 1/2 hours.
- Add potatoes, carrots, and celery and cover and simmer for 1 more hour or until roast and veggies are tender.
- Transfer roast to serving platter and spoon veggies around roast using a slotted spoon.
- Discard bay leaf.
- Spoon pan drippings over roast and veggies and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 744.64 Kcal (3118 kJ) | ||
| Calories from fat | 337.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.45g | 58% | |
|---|---|---|---|
| Cholesterol | 151.92mg | 51% | |
| Sodium | 596.84mg | 25% | |
| Potassium | 1989.9mg | 42% | |
| Total Carbs | 48.89g | 16% | |
| Sugars | 7.49g | 30% | |
| Dietary Fiber | 7.28g | 29% | |
| Protein | 48.99g | 98% | |
| Vitamin C | 24.5mg | 41% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 7.1mg | 39% | |
| Calcium | 113.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 127.36 Kcal (533 kJ) | ||
| Calories from fat | 57.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 58% | |
|---|---|---|---|
| Cholesterol | 25.98mg | 51% | |
| Sodium | 102.08mg | 25% | |
| Potassium | 340.35mg | 42% | |
| Total Carbs | 8.36g | 16% | |
| Sugars | 1.28g | 30% | |
| Dietary Fiber | 1.25g | 29% | |
| Protein | 8.38g | 98% | |
| Vitamin C | 4.2mg | 41% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.2mg | 39% | |
| Calcium | 19.4mg | 11% | |
* 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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