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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 275°F. | 2. Brown chuck roast with olive oil in a Dutch oven or large oven safe pan on stove top. | 3. Remove roast from pan and add all other ingredients. | 4. Stir and bring to a simmer. | 5. Return roast to pan, cover with lid and place in preheated oven. | 6. Cook for 6-8 hours or until meat starts to fall apart. | 7. Strain juice from pan and shred beef and peppers. | 8. Move reserved juice to another sauce pan bring to boil and reduce by half. | 9. Add reduced sauce to beef and peppers and serve. | 10. Can be served over pasta ,polenta or as is with Italian bread and Parmesan cheese. Also makes a tasty sandwich, use a good crusty sub roll. | ---------------------------------------------------------------------------

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
beef stock	1	container	no-salt-added	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
green bell pepper	2		seeded sliced	59.6	13.8272	2.5628	0.5066
red bell pepper	2		seeded sliced	-	-	-	-
onion	1		quartered sweet	60.0	14.01	1.65	0.15
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
extra virgin olive oil	1	teaspoon		-	-	-	-
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
garlic salt	1	teaspoon	granulated	-	-	-	-
bay leaf	2			-	-	-	-
salt pepper				-	-	-	-

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