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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven rack to middle position and heat oven to 300 degrees thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper. | 2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate set aside. Reduce heat to medium add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours. Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes. | 3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast	1		boneless	544.0012	29.0134	79.7868	9.9734
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1		chopped	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
sugar	2	teaspoons	granulated	13.325	2.5003	0.4171	0.20800000000000002
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
beef broth	1	cup		16.8	0.096	2.736	0.528
thyme	1	sprig		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
red wine	1/4	cup		-	-	-	-
carrot	1 1/2	1/2	sliced	52.48	12.2624	1.1904	0.3072
potato	1 1/2	1/2		-	-	-	-
parsnip	1	cups	sliced	99.75	23.9267	1.5959999999999999	0.39899999999999997

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