Braised Beef Chuck Roast with Root Veggies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz meat, 1 1/4 cup vegetables) contains 540 calories, 20 g carbohydrate, (4 g fiber), 33 g protein, 28 g fat, (11 g saturated fat), 105 mg cholesterol, and 320 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 540
  • Servings: 8
  • Active Time: 40 minutes
  • Total Time to Make: 3 hours, 10 minutes
  • Cooking Technique: Braising Meat

Ingredients

Directions

  1. Preheat oven to 350 degrees. Dust chuck roast with pan-searing flour; pat off excess.
     
  2. Heat oil in large braising pan on MED-HIGH, until oil faintly smokes. Add roast; brown, turning to brown both sides, 10-15 min. Remove roast; set aside. Discard all but 1 Tbsp drippings from pan.
     
  3. Add carrots, onions, turnips, and parsnips to pan; cook 4-5 min. Add garlic and mushrooms; cook, stirring occasionally, 8-10 min. Add tomato paste and herbes; cook 3 min. Add wine; stirring to loosen browned bits on bottom of pan. Cook 7-10 min, until liquid is reduced by one-third, to syrupy consistency. Return roast to pan; add broth. Bring to simmer; cover.
     
  4. Braise on center rack of oven 2 hours. Carefully remove lid; cook 30 min or until roast is fork-tender. Skim fat from surface and discard.
     
  5. Transfer beef to clean platter. Season with salt and pepper. Pour sauce over beef.

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