Directions:
- Preheat oven at 325 degrees. (or medium high heat stove).
- Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
- Brown all sides in olive oil in a 4-6 quart dutch oven.
- Add garlic and onions to bottom of pan.
- Mix beef stock, red wine, Worcestershire and pour over roast.
- Bring to boil, reduce heat and let simmer.
- Bake covered for 3 1/2 hours.
- Add potatoes and carrots. Place roast on top of vegetables.
- Return to boil, reduce heat and let simmer.
- Bake covered another 30 minutes or more until tender.
- Transfer meat and vegetables to platter, reserve juices.
- Gravy: combine 1/2 cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1134.12 Kcal (4748 kJ) | ||
| Calories from fat | 366.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.7g | 63% | |
|---|---|---|---|
| Cholesterol | 329.35mg | 110% | |
| Sodium | 1753.19mg | 73% | |
| Potassium | 2634.64mg | 56% | |
| Total Carbs | 70.71g | 24% | |
| Sugars | 16.53g | 66% | |
| Dietary Fiber | 10.89g | 44% | |
| Protein | 114.84g | 230% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 2.9mg | 96% | |
| Iron | 11.7mg | 65% | |
| Calcium | 232.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 135.14 Kcal (566 kJ) | ||
| Calories from fat | 43.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 63% | |
|---|---|---|---|
| Cholesterol | 39.25mg | 110% | |
| Sodium | 208.91mg | 73% | |
| Potassium | 313.94mg | 56% | |
| Total Carbs | 8.43g | 24% | |
| Sugars | 1.97g | 66% | |
| Dietary Fiber | 1.3g | 44% | |
| Protein | 13.68g | 230% | |
| Vitamin C | 1.7mg | 24% | |
| Vitamin A | 0.3mg | 96% | |
| Iron | 1.4mg | 65% | |
| Calcium | 27.7mg | 23% | |
* 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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