Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Fork Tender Pot Roast Recipe

Recipe Name

Fork Tender Pot Roast

Submitted by xfactormr
Recipe Description Beef chuck roast, browned and then braised in broth, red wine, and spices and roasted until tender
Quantity 1 Quantity Unit 3- pound roast Servings  
Prep Time (minutes) 20 Cook Time (minutes) 120 Ready In (minutes) 140
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
poundsBeef, round, bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw 3-4 pounds
1
cup, choppedCarrots, raw
1
stalk, large (11"-12" long)celery
5
sprigsparsley, chopped
1/2
cupflour, bread, enriched
1/2
teaspoongarlic powder
1
teaspoonblack pepper, ground fresh to taste
1
tablespoonspicy brown Mustard
1/2
teaspoonbasil, dried
1/2
teaspoonparsley, chopped (dried)
1/2
teaspoonoregano
1/2
teaspoonPaprika
1/4
teaspoonkosher salt
2
tablespoonsolive oil
2
tablespoonsbutter
1
clovegarlic minced
4
fliud ouncesburgundy
1
3/4
cupsbroth, Beef
Steps
Sequence Step
1In small bowl, combine flour, garlic powder, pepper, mustard, basil, oregano, paprika, parsley, and salt.
3In the same dutch oven, add carrots, celery, 3 sprigs of parsley, garlic, and 2 tablespoons of butter. cook 10 minutes or until just brown, stirring occasionally. Add reserved flour mixture and mix well.
4Deglaze pan with red wine, scraping up browned bits on bottom. Add broth. Cook until slightly thick and bubbly. Strain out vegetables, and set aside for use as gravy. If desired, thin with additional beef broth.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com