Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker—I set mine at 375° when browning). Transfer the meat to a plate. | 2. 2. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and carrot; cook, stirring, until slightly softened, about 3 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, Balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop, pour the liquid into the cooker at this point.). | 3. 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender. | 4. 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan). Work the butter into the flour to form a paste (a beurre manié). Bring the liquid to boil; whisk in the beurre manié bit by bit until sauce is as thick as you like. Serve sauce with meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast			boneless	-	-	-	-
salt black pepper			ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		diced	29.52	6.8976	0.6696	0.1728
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
red wine	1/2	cup		-	-	-	-
beef broth	1/4	cup		4.2	0.024	0.684	0.132
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
herb	1	teaspoon	crushed	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
potato			pureed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.