Directions:
- Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
- Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
- Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
- Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.89 Kcal (2587 kJ) | ||
| Calories from fat | 367.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.82g | 63% | |
|---|---|---|---|
| Cholesterol | 202.56mg | 68% | |
| Sodium | 490.87mg | 20% | |
| Potassium | 1066.27mg | 23% | |
| Total Carbs | 3.9g | 1% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 58.11g | 116% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6.1mg | 34% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 167.04 Kcal (699 kJ) | ||
| Calories from fat | 99.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 63% | |
|---|---|---|---|
| Cholesterol | 54.76mg | 68% | |
| Sodium | 132.7mg | 20% | |
| Potassium | 288.25mg | 23% | |
| Total Carbs | 1.05g | 1% | |
| Sugars | 0.56g | 8% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 15.71g | 116% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 1.6mg | 34% | |
| Calcium | 18.8mg | 7% | |
* 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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