Ingredients:
- 1/8 tsp ground cloves
- 1 bay leaf
- 4 carrots, peeled and diagonally cut into (3/8-inch-thick) slices (about 12 oz)
- 6 parsnips, peeled and diagonally cut into (3/8-inch-thick) slices (about 1 1/2 lb)
Directions:
- Preheat oven to 300°.
- Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and cloves, stirring well. Make several small slits on outside of roast with a paring knife; stuff with pancetta and garlic slices. Roll roast; secure at 1-inch intervals with twine. Sprinkle roast with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Coat surface of roast with flour mixture, patting with your hands so it adheres.
- Heat oil and butter in a large Dutch oven over medium heat. Add roast to pan; cook 15 minutes, turning to brown on all sides. Add onion to pan around roast; cook 5 minutes or until browned. Stir in wine and broth. Place basil, marjoram, and bay leaf on a double layer of cheesecloth. Gather edges of cloth together; tie securely. Add cheesecloth bag to pan; bring to a boil. Cover and bake at 300° for 2 1/2 hours, turning roast every 45 minutes. Nestle carrots and parsnips in pan; cook 1 hour or until roast is tender enough to cut with a spoon.
- Transfer roast and vegetables to a platter. Discard twine; keep beef warm. Strain wine mixture through a sieve into a large bowl; discard cheesecloth bag. Return wine mixture to pan; bring to a boil. Cook 10 minutes. Combine 1/4 cup water and cornstarch in small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Taste and adjust seasoning, if desired.
- Wine note: Pinot noir is a nice match for this classic casserole because the dish incorporates many flavors found in pinot (cinnamon, cloves, meat, black pepper, bay), plus the wine's hint of cherry is a sumptuous contrast to the savoriness of all those slow-cooked beefy flavors. A favorite pinot: Cambria Julia's Vineyard Pinot Noir 2006 ($24) from California's Santa Maria Valley. —Karen MacNeil
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4366.71 Kcal (18283 kJ) | ||
| Calories from fat | 104.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 18% | |
|---|---|---|---|
| Cholesterol | 42.51mg | 14% | |
| Sodium | 847.87mg | 35% | |
| Potassium | 5473.3mg | 116% | |
| Total Carbs | 163.48g | 54% | |
| Sugars | 54g | 216% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 15.24g | 30% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.3mg | 13% | |
| Calcium | 87.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 1593.65 Kcal (6672 kJ) | ||
| Calories from fat | 38.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 18% | |
|---|---|---|---|
| Cholesterol | 15.51mg | 14% | |
| Sodium | 309.44mg | 35% | |
| Potassium | 1997.51mg | 116% | |
| Total Carbs | 59.66g | 54% | |
| Sugars | 19.71g | 216% | |
| Dietary Fiber | 1.86g | 20% | |
| Protein | 5.56g | 30% | |
| Vitamin C | 5.8mg | 27% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.8mg | 13% | |
| Calcium | 31.9mg | 9% | |
* 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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