Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 tablespoon ground allspice
- 2 teaspoons ground mace
- 1 teaspoon ground cloves
- 5 tablespoons ground black pepper, reserving 2 tablespoons for seasoning or (7 tablespoons chili powder, reserving 3 tablespoons)
- 2 tablespoons sliced garlic or (5 tablespoons garlic powder)
- 16 sprigs fresh thyme
- ½ cup red wine
- 2 teaspoons salt, kosher, rock, or iodized only
- 2 tablespoons olive oil
- 2 large carrots, roughly chopped
- 2 medium onions, roughly chopped, red, white, or yellow only
- 1 head garlic, peeled and smashed
- 2 celery stalks, roughly chopped
Directions
Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least twice a day.
Remove the roast from the marinade, and let sit at room temperature for 1 hour before browning. Preheat an oven to 275° F.
Heat oil in a large dutch oven over high heat. Pat the roast dry on the excess marinade. Season the roast with salt and the remaining pepper, and sear on all sides until golden brown.
Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left-over marinade to the vegetables, and bring it to a simmer.
Scrape up any bits in the bottom of the pot. Place the roast back into the pot.
Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145° F, about 2 hours.
Add water to the pot if it looks like it is drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving.
Strain the gravy from the pot and put in a sauceboat. Serve hot and plain over rice and gravy, or with other main dishes.
Category:World Recipes
Category:Beef Recipes
Category:Herb Recipes
Category:Spice Recipes
Category:Allspice Recipes
Category:Black pepper Recipes
Category:Garlic Recipes
Category:Garlic powder Recipes
Category:Vegetable Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Clove Recipes
Category:Mace Recipes
Category:Thyme Recipes
Category:Celery Recipes
Category:Meat Recipes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes
Category:Dinner Recipes
Category:Lunch Recipes