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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare herb marinade first; then prepare vegetables and keep warm. | 2. To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree. | 3. Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it. | 4. To prepare vegetables:Preheat oven to 375 degrees. | 5. In very large oven-proof saute pan, heat oil over medium-high heat. | 6. Add vegetables and saute until browned, turning frequently. | 7. Season with salt and pepper. | 8. Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served. | 9. To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper. | 10. Brown on all sides on olive oil in heavy, oven-safe braising pan. | 11. Remove meat from pan and set aside. | 12. To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes. | 13. Add wine, bring to boil, then cook to reduce by half. | 14. Return meat to pan. Add chicken stock, herbs and bacon and return to boil. | 15. Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours. | 16. When meat is done, remove from oven and let rest at least 20 minutes. | 17. Remove meat from pan and set aside. Strain liquid into saucepan. | 18. Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock. | 19. Bring to boil. Remove from heat and set aside. | 20. To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	lb		1632.0037	0.0	173.8991	104.0856
salt pepper	1/2	tablespoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
spanish onion	1	cup		-	-	-	-
carrot	1/2	cup		26.24	6.1312	0.5952	0.1536
celery	1/2	cup		8.08	1.4999	0.3484	0.0859
tomato paste	1/2	teaspoon		2.255	0.52	0.1188	0.0129
red wine	3/4	cup		-	-	-	-
red wine	1	tablespoon	used	2.8310000000000004	0.0402	0.006	0.0
chicken stock	4 3/4	cups		410.4	40.242	28.728	13.68
rosemary	1	sprig		-	-	-	-
sage	1	sprig		-	-	-	-
thyme	1	sprig		-	-	-	-
bacon	1	slice	smoked	-	-	-	-
veal stock	1 1/2	1/2		-	-	-	-
great northern bean			cooked	-	-	-	-
olive oil	1/2	cup		119.34	0.0	0.0	13.5
rosemary leaf	1/4	cup	chopped	-	-	-	-
thyme leave	1/4	cup	chopped	-	-	-	-
sage leaf	1/4	cup	chopped	-	-	-	-
garlic	1/4	cup	chopped	50.66	11.2404	2.1624	0.17
black peppercorn	1	tablespoon	ground	-	-	-	-
olive oil	1/8	cup		119.34	0.0	0.0	13.5
potato	3		quartered	-	-	-	-
carrot	2		cut	26.24	6.1312	0.5952	0.1536
spanish onion	3		quartered	-	-	-	-
celery rib	3 1/3		cut	-	-	-	-
mushroom	8			-	-	-	-
fennel bulb	1		cut	-	-	-	-
salt pepper				-	-	-	-

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