Directions:
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
- Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots.
- Continue to cook for 1 more hour.
- Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
- Slice and place on a serving platter.
- Skim the fat off the braising liquid and serve with the roast.
- Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.86 Kcal (1218 kJ) | ||
| Calories from fat | 195.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.76g | 33% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 178.43mg | 7% | |
| Potassium | 434.46mg | 9% | |
| Total Carbs | 6.75g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 11.49g | 23% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.2mg | 7% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 140.9 Kcal (590 kJ) | ||
| Calories from fat | 94.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 33% | |
|---|---|---|---|
| Cholesterol | 19.78mg | 14% | |
| Sodium | 86.44mg | 7% | |
| Potassium | 210.47mg | 9% | |
| Total Carbs | 3.27g | 2% | |
| Sugars | 1.11g | 9% | |
| Dietary Fiber | 0.65g | 5% | |
| Protein | 5.57g | 23% | |
| Vitamin C | 1.3mg | 5% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.6mg | 7% | |
| Calcium | 14mg | 3% | |
* 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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