Pot Roast, Italian Pot Roast

By lknowles

Accuchef: Brasato Alla Italiano - This would be considered a special occasion dish because pastureland for raising cattle is scarce.

Ingredients

• 3 Lb Beef Chuck, Trimmed
• 2 Tbsp Olive Oil
• 1 Jar Pasta Sauce (26 Oz)
• 1/2 Cup Red Wine
• 2 Tsp Beef Bouillon
• 3 Med Potatoes (1 Lb), Quartered
• 4 Med Carrots, Cut Into 2" Long Pieces
• 2 Small Onions, Cut Into 1/2" Thick Wedges
• 2 Stalks Celery, Cut Into 1" Long Pieces

Details

Servings 6

Preparation

Step 1

In a large pot over med-high heat add the olive oil and brown the beef on all sides. Add wine and bouillon to 1 cup of the pasta sauce; mix and pour over the beef. Bring to a boil, then reduce the heat, cover and simmer for one hour. Add potatoes, carrots, onions and celery and cover and simmer for an additional 45 minutes to an hour or until the meat and vegetables are tender. Add more wine or water if it gets too dry. Transfer the meat and vegetables to a serving platter and tent with foil to keep warm. Add remaining pasta sauce to the reserved juices in the cooking pot, bring to a boil then reduce heat and simmer uncovered for about 20 minutes. To serve, spoon some of the sauce over the meat and vegetables and pass the rest.

Per Serving: 1122 Cal (46% from Fat, 26% from Protein, 27% from Carb); 72 g Protein; 57 g Tot Fat; 20 g Sat Fat; 23 g Mono Fat; 2 g Poly Fat; 75 g Carb; 11 g Fiber; 1254 mg Sodium; 227 mg Cholesterol; AccuPoints = 26.4; Exchanges = 15 Veg - 9 Lean Meat - 5 Fat