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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil until hot in a dutch oven large enough to accomodate the roast. | 2. Season the trimmed beef with a little salt and pepper. | 3. Place the roast in the dutch oven and sear the roast on both sides (be careful not to burn yourself as the oil can splatter). | 4. Once the roast is browned on both sides, turn down the heat and add the garlic (I know it sounds like alot), parsley, baf leaf, thyme, tomatoes, tomato paste and red wine. Cover with water. | 5. Cover and cook for one hour and check for liquid level. The roast not be dry, if so, add more water until it is covered, check again in anohter hour for tenderness. Again, if the roast is dry, add water to cover. The roast should be finished cooking and fall apart tender in a sauce in 3 hours. | 6. Serve with spaghetti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
beef chuck roast	2 1/2 - 3	lb		0.0	0.0	0.0	0.0
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
bay leaf	1			-	-	-	-
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
italian tomato	2	cans	stewed	-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
water				-	-	-	-
salt pepper				-	-	-	-

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