12 Ingredients
  • 1/3 cup olive oil
  • 1 2 1/2- to 3-pound bottom-round pot roast
  • 2 large onions, quartered
  • 2 celery stalks, thinly sliced (2 cups)
  • 2 large carrots, thinly sliced (2 cups)
  • 3 garlic cloves, minced
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 1 1/2-ounce package dried mushrooms (such as portobello)
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 1 28-ounce can whole plum tomatoes, chopped, liquid reserved
Nutrition
429
21% daily value
7 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

30% 20

Saturated

25% 5

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

8% 23

Carbs (net)

- 18

Fiber

22% 5

Sugars

- 10

Sugars, added

- 0

Protein

78% 39

Cholesterol

36% 107

Sodium

45% 1068

Calcium

8% 82

Magnesium

21% 86

Potassium

34% 1579

Iron

34% 6

Zinc

112% 12

Phosphorus

71% 497

Vitamin A

45% 401

Vitamin C

31% 28

Thiamin (B1)

23% 0

Riboflavin (B2)

42% 1

Niacin (B3)

66% 10

Vitamin B6

100% 1

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

186% 4

Vitamin D

2% 0

Vitamin E

25% 4

Vitamin K

29% 35
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