|Beef chuck arm pot roast||3 Pound, trimmed off fat (1 Beef Chuck Arm Pot Roast)|
|Cooking oil||1 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Fresh mushrooms||16 Large|
|Carrots||4 Large, cut into julienne strips|
|Whole onions||8 Small|
|Tomatoes||4 , quartered|
In Dutch oven brown meat on all sides in hot oil.
Add wine, bouillon granules, herbs, and 1/2 teaspoon pepper.
Cover and cook in a 325Â° oven for 1 to 1 1/4 hours or till meat is nearly done.
Add mushrooms, carrots, and onions; spoon juices over vegetables.
Cover; continue cooking 40 minutes.
Add tomatoes; cover and cook 5 to 10 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to platter.
Skim fat from juices; pass with meat and vegetables.
Serving size: Complete recipe
Calories 5116 Calories from Fat 2335
% Daily Value*
Total Fat 260 g400%
Saturated Fat 99.4 g497.2%
Trans Fat 0 g
Cholesterol 1056.6 mg352.2%
Sodium 4566.1 mg190.3%
Total Carbohydrates 170 g56.8%
Dietary Fiber 36.5 g145.8%
Sugars 77.9 g
Protein 417 g833%
Vitamin A 1050.8% Vitamin C 271.8%
Calcium 48.5% Iron 47.2%
*Based on a 2000 Calorie diet