Braised Beef Provencale
|Onion||1 Large, cut into 1/2 inch slices|
|Carrots||4 Medium, cut into 1/2 inch slices|
|Green pepper||1 Large, seeded and cut in to chunks|
|Mushrooms||1⁄2 Pound, leave whole if small; if large, cut in 2-3 pieces|
|Pitted black olives||1 Cup (16 tbs) (Whole Ones)|
|Cross rib/Chuck / rump roast||4 Pound|
|Garlic||1 Clove (5 gm), mashed|
|Dried wheat free gluten free crumbs||1⁄2 Cup (8 tbs)|
|Beef broth||2 Cup (32 tbs)|
|Red wine/4 cup broth||2 Cup (32 tbs)|
Place vegetables in bottom of a Dutch oven.
Place meat on top.
Mix together the garlic, thyme, salt, and crumbs.
Sprinkle over meat.
Pour wine and broth around meat.
Seal pan tightly with foil, then cover with a tight lid.
Bake at 375° 10 minutes, then reduce heat to 275° and bake about 5 hours longer or until meat is very tender.
Variations: If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
If you can use gluten but not wheat, you can substitute barley, oat, or rye bread crumbs for the wheat-free, gluten-free crumbs.
Serving size: Complete recipe
Calories 4092 Calories from Fat 414
% Daily Value*
Total Fat 176 g270.7%
Saturated Fat 48.5 g242.3%
Trans Fat 0 g
Cholesterol 1158.5 mg386.2%
Sodium 5151.5 mg214.6%
Total Carbohydrates 170 g56.6%
Dietary Fiber 26 g103.9%
Sugars 36.8 g
Protein 381 g762%
Vitamin A 833.4% Vitamin C 327.6%
Calcium 23.5% Iron 268.2%
*Based on a 2000 Calorie diet