Directions:
- Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
- Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
- Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
- Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.52 Kcal (2204 kJ) | ||
| Calories from fat | 127.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 325.07mg | 14% | |
| Potassium | 1725.24mg | 37% | |
| Total Carbs | 52.26g | 17% | |
| Sugars | 22.58g | 90% | |
| Dietary Fiber | 12.36g | 49% | |
| Protein | 30.83g | 62% | |
| Vitamin C | 224.2mg | 374% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 8.8mg | 49% | |
| Calcium | 135.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 71.4 Kcal (299 kJ) | ||
| Calories from fat | 17.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 22% | |
|---|---|---|---|
| Cholesterol | 11.07mg | 27% | |
| Sodium | 44.08mg | 14% | |
| Potassium | 233.96mg | 37% | |
| Total Carbs | 7.09g | 17% | |
| Sugars | 3.06g | 90% | |
| Dietary Fiber | 1.68g | 49% | |
| Protein | 4.18g | 62% | |
| Vitamin C | 30.4mg | 374% | |
| Vitamin A | 0.1mg | 28% | |
| Iron | 1.2mg | 49% | |
| Calcium | 18.4mg | 14% | |
* 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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