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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the herbes de provence, ground fennel, ground pepper and thyme together. | 2. Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil. | 3. Rub the mixture over the roast so that all surfaces are coated with the herbs. | 4. Heat a large skillet over high heat. Sear the roast on all sides (about 3 rotations, approximately 1 minutes each). When browned, immediately remove from heat. | 5. NOTE: for best results, fill the crockpot 2/3 full with roast and vegetables; this produces the best results when using a crockpot. | 6. Add the beef broth to crockpot. | 7. Add the roast to the crockpot. Layer carrots, potatoes and onions on top and sides of roast, sprinkling each layer with herbes, thyme, and salt, as desired. | 8. Cook on high for 2 hours, then reduce temperature to low and cook an additional 4 hours. | 9. When ready to serve, carefully remove roast (it may fall apart) to platter, and surround with carrots, potatoes and onions. This will not make as pretty a presentation as a roast and vegetables roasted in the oven; the crockpot tends to turn things a dull brown color, but the flavors are usually magnified. | 10. Add au jus as desired. | 11. Serve with a green salad and toasted french bagette slices with butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1			816.0019	0.0	86.9495	52.0428
extra virgin olive oil	1	tablespoon		-	-	-	-
herbes de provence	2	tablespoons		-	-	-	-
fennel	1	tablespoon	ground	1.6856	0.3969	0.0674	0.0109
peppercorn	1 -2	tablespoon	ground mixed	0.0	0.0	0.0	0.0
thyme	1 1/2	1/2	dried	1.212	0.2934	0.0667	0.0202
red potato	4 -6		peeled sliced	-	-	-	-
carrot	1	lb	sliced	185.9731	43.4542	4.2184	1.0886
onion	1		sliced separated	-	-	-	-
salt				-	-	-	-
beef broth	2	cups		33.6	0.192	5.472	1.056
thyme		herbes		1.212	0.2934	0.0667	0.0202

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