Photo: Lily Banse
Italian Pot Roast with Fresh Fennel
15 ingredients
25 min + 2 hr 15 min
8 servings
openrecipes
"Beef chuck roast is browned then braised with wine, garlic, veggies, and fresh fennel."
Estimated Nutrition (whole recipe, rough)
1162
Calories
47g
Protein
31g
Fat
170g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3 pound) boneless beef chuck pot roast
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 (14 ounce) can beef broth
- 1/2 cup dry red wine or cranberry juice
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 12 ounces new potatoes, quartered
- 4 medium carrots, halved lengthwise and bias-sliced into 2-inch pieces
- 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
- 1 medium onion, cut into thin wedges
- 1/4 cup cold water
- 3 tablespoons all-purpose flour
- Salt to taste
- Ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes