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Garlic-Sage-Marinated Beef Pot Roast
Source: dLife

Tender pot roast with red wine, tomato paste, and garlic.

Rating:
Prep Time: 30 minutes
Cook Time: 2 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 349.2
Total Carbs 24.1 g
Dietary Fiber 3.2 g
Sugars 4.5 g
Total Fat 13.5 g
Saturated Fat 4.4 g
Unsaturated Fat 1.6 g
Potassium 520.8 mg
Protein 28.1 g
Sodium 320.5 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 4 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 lb  Beef, chuck blade roast, lean, raw, choice, 1/4" trim
0 3/4 cup  red wine
2 tbsp  tomato paste
1 tbsp  fresh sage
10 each  medium garlic cloves
2 each  Bouillon, beef, powdered, cube
0 1/4 tsp  black pepper
1 tbsp  vegetable oil
4 each  potatoes, fresh, medium
4 each  medium carrots
2 each  small onions
2 each  medium celery stalk
0 1/2 cup  cold water
0 1/4 cup  white all purpose flour
Directions
  1. Take meat and trim away the fat. In a plastic bag place the meat and set the bag into a shallow dish.
  2. Combine the red wine or tomato juice, tomato paste, sage, garlic, beef bouillon granules, and pepper in a small bowl to make the marinade.
  3. Pour marinade mixture over meat and seal the plastic bag. Place bag in refrigerator and allow meat to marinate for 6 to 24 hours, occasionally turning the bag. Reserving the marinade, drain the meat.
  4. Brown the meat on both sides in the hot oil, in a Dutch oven. Drain fat . Take marinade and pour over meat. Bring meat and marinade to a boil and reduce the heat. Cover meat and let simmer for one hour.
  5. Add potatoes, carrots, onions and celery. Cover meat and vegetables and let them simmer for 45 to 60 minutes or until meat and vegetables are tender, if necessary adding water. Take meat and vegetables and transfer to a platter while gravy is being prepared cover the meat to keep it warm.
  6. Measure pan juices for gravy, skimming off the fat. Add water to equal 1 3/4 cups liquid if necessary. Take 1/2 cup water and combine with flour. Stir water and flour mixture into juices. Cook and stir this mixture until it becomes thickened and bubbly. After mixture is thickened and bubbly cook for 1 additional minute. Season gravy with salt and pepper to taste, and pour gravy over meat and vegetables.

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