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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the roast with 1 teaspoons salt, the pepper, and the flour. Shake off the excess flour and discard. In a large nonstick saute pan, heat 1 1/2 tablespoons of the olive oil over medium heat until very hot. Brown the roast on all sides in the oil, about 3 minutes. Transfer roast to a large bowl and set aside. | 2. In a large Dutch oven, melt the butter. Add the rest of the olive oil, the onions, bay leaves, red pepper flakes, thyme, and 1 teaspoons of the salt. Cook over medium heat for about 5 minutes, or until the onions are soft. Add garlic and cook for another 30 seconds. | 3. Add the wines. Increase heat to high, bring to a boil, and cook until reduced by half stirring constantly, about 6 minutes. | 4. Add the browned roast, the juices that have accumulated in the bowl, the chicken stock, and the remaining salt. Bring to a boil. Reduce the heat to low, cover and simmer for about 2 hours. Turn the meat over about every 30 minutes. | 5. Transfer the meat to a cutting board to rest. Increase the heat to high, bring the sauce to a boil and stir constantly. Cook until reduced by half, about 35 minutes. | 6. Serve sliced meat with sauce on top and some type of vegetables on the side. (I like mine with mashed potatoes and balsamic green beans with garlic.) *I have a recipe posted for homemade chicken stock if you need it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	3	lbs	boneless	2448.0056	0.0	260.8486	156.1284
salt	3	teaspoons		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
purpose flour	2	tablespoons		-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	3		peeled sliced	192.0	44.832	5.28	0.48
bay leaf	3			-	-	-	-
garlic clove	6		crushed	-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
white wine	2 1/2	cups		-	-	-	-
red wine	3/4	cup		-	-	-	-
chicken stock	6 1/4	cups		540.0	52.95	37.8	18.0

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