Pot Roast with Vegetable Gravy
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 357 |
| pro | 37 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 85 mg |
| sodium | 419 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 27 |
| vit A | 48 |
| vit C | 15 |
| folate | 13 |
Serve with: Baked potatoes. Comforting and easy to prepare, this roast simmers away by itself, leaving you free to sit back and relax.
Ingredients
Preparation
Dredge roast in flour, reserving excess flour. In Dutch oven, heat oil over medium-high heat; brown roast all over. Remove to plate.
Add onions, carrots, celery, garlic, ginger, salt, cloves, pepper and star anise to pan; cook over medium heat, stirring often, until softened, 5 minutes. Sprinkle with reserved flour; cook, stirring for 1 minute.
Add tomatoes, wine and beef stock; bring to boil. Return roast and any juices to pan; cover and cook in 325°F (160°C) oven, turning roast twice, for 3 to 3-1/4 hours or until tender.
Slice roast and arrange on platter. Skim fat from pan juices and discard star anise; serve with roast.
Additional information :
Tip: To dredge, roll roast in flour to coat all over; shake off excess. For smaller cuts, lay pieces in flour, press to coat, turn and press again; shake off excess.
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