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Zinfandel Pot Roast with Glazed Carrots & Fresh Sage


Zinfandel Pot Roast with Glazed Carrots & Fresh Sage Recipe

Ingredients:
  • One 3 ½ to 4-pound boneless beef chuck roast, preferably top blade roast
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion (about 8 ounces), coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely shopped
  • 2 garlic cloves, peeled and smashed
  • 1 cup Zinfandel or other robust dry red wine
  • 1 cup beef, veal, or chicken stock, homemade or store-bought
  • Three large 3- to 4-inch leafy fresh sage sprigs
  • Two to three 6- to 8-inch leafy flat-leaf parsley sprigs
  • 8 to 10 black peppercorns
  • 1 ½ pounds small to medium carrots, peeled, or ¾ pound each carrots and parsnips, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • Pinch of sugar
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped flat-leaf parsley
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 817kcal (41%)
Total Fat 57g (88%)
Saturated Fat 22g (108%)
Cholesterol 181mg (60%)
Total Carbohydrate 13g
Dietary Fiber 3g
Sugars 6g
Protein 53g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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