10 Ingredients
  • 1/4 cup(s) tomato paste
  • 2 tablespoon(s) cornstarch
  • 1 pound(s) carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  • 1 pound(s) baby potatoes (about 15)
  • 1 medium onion, cut into 1/2-inch wedges (root end left intact)
  • 2 stalk(s) celery, cut into 1-inch pieces
  • 2 bay leaves
  • 1 3-pound beef chuck roast, tied
  • Kosher salt and black pepper
  • 1 tablespoon(s) chopped fresh flat-leaf parsley
Nutrition
243
12% daily value
10 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

14% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 14

Fiber

12% 3

Sugars

- 4

Sugars, added

- 0

Protein

58% 29

Cholesterol

27% 82

Sodium

25% 594

Calcium

5% 49

Magnesium

13% 53

Potassium

28% 968

Iron

24% 4

Zinc

60% 9

Phosphorus

50% 353

Vitamin A

44% 392

Vitamin C

24% 15

Thiamin (B1)

13% 0

Riboflavin (B2)

19% 0

Niacin (B3)

35% 7

Vitamin B6

48% 1

Folate equivalent (total)

7% 26

Folate (food)

- 26

Folic acid

- 0

Vitamin B12

57% 3

Vitamin D

1% 3

Vitamin E

4% 1

Vitamin K

24% 19
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