Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'

Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'
17 Ingredients
  • 1 (4-pound) beef chuck roast, the more marbled the better
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons salted butter
  • 3 stalks celery, cut into thirds
  • 3 large carrots, quartered
  • 2 medium turnips, quartered
  • 3/4 cup dry red wine
  • 2 cups beef stock, low-sodium store-bought or homemade
  • 2 large Vidalia onions, cut into eighths
  • 11 cloves garlic: 10 whole, 1 minced
  • 4 dried bay leaves
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 cup cherry tomatoes
  • 1/4 cup shelled salted pistachios, chopped
  • 1/4 cup chopped fresh parsley
Nutrition
443
22% daily value
8 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

28% 18

Saturated

34% 7

Trans

- 1

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 15

Fiber

16% 4

Sugars

- 9

Sugars, added

- 0

Protein

99% 49

Cholesterol

48% 144

Sodium

51% 1218

Calcium

11% 108

Magnesium

21% 89

Potassium

31% 1453

Iron

40% 7

Zinc

136% 15

Phosphorus

87% 608

Vitamin A

31% 281

Vitamin C

25% 22

Thiamin (B1)

29% 0

Riboflavin (B2)

45% 1

Niacin (B3)

69% 11

Vitamin B6

124% 2

Folate equivalent (total)

8% 33

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

237% 6

Vitamin D

0% 0

Vitamin E

9% 1

Vitamin K

40% 48
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