Serve with: Baked potatoes. Comforting and easy to prepare, this roast simmers away by itself, leaving you free to sit back and relax.
- Portion size 8 servings
Ingredients
Method
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 419 mg
- Protein 37 g
- Calories 357.0
- Total fat 17 g
- Cholesterol 85 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
%RDI
- Iron 27.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 48.0
- Vitamin C 15.0
