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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle beef with salt and pepper. | 2. Place it in a wide, deep baking pan (like a turkey roaster). | 3. Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan. | 4. Put the meat under the broiler and leave the door ajar so the element stays lit. | 5. Broil for about 15 min, or until a deep brown. | 6. Turn it over, and broil for 5 min more. | 7. As the meat cooks, heat the olive oil in a skillet over medium heat. | 8. Add the onion, celery, and carrot. | 9. Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down. | 10. Add the garlic to the softened vegetables. | 11. Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute. | 12. Scrape the softened vegetables into the pan with the browned meat. | 13. Add the wine (or beef broth), tomatoes, thyme, and bay leaf. | 14. Heat oven to 300ºF. | 15. Cover the pan with foil, and crimp it tightly. | 16. Bake for 3 hours. | 17. Remove the pan from the oven, and remove the meat to a serving platter. | 18. Remove and discard the bay leaf from the sauce. | 19. Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce. | 20. Cover the meat with the sauce and serve. | 21. Serve with mashed potatoes. Leftovers freeze well. | 22. **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	5	lbs	boneless	4896.0111	0.0	692.2416	237.0939
salt	1 1/2	1/2		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
celery rib	2		chopped	-	-	-	-
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	6		minced	-	-	-	-
red wine	2	cups		-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
bay leaf	1			-	-	-	-

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