16 Ingredients
  • 2 tablespoons olive oil
  • 1 (3- to 3 1/2-pound) boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 pound sliced pancetta, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, thinly sliced
  • 4 (4- to 6-inch) sprigs fresh thyme
  • 2 (6- to 8-inch) sprigs fresh rosemary
  • 2 tablespoons tomato paste
  • 2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
  • 2 cups water
  • Special equipment: a 4- to 5-qt heavy ovenproof pot with lid
  • Accompaniment: creamy polenta
Nutrition
1065
53% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

114% 74

Saturated

143% 29

Trans

- 4

Monounsaturated

- 36

Polyunsaturated

- 6

Carbs

4% 12

Carbs (net)

- 9

Fiber

10% 2

Sugars

- 4

Sugars, added

- 0

Protein

135% 68

Cholesterol

81% 244

Sodium

45% 1090

Calcium

11% 110

Magnesium

24% 100

Potassium

33% 1568

Iron

49% 9

Zinc

227% 25

Phosphorus

99% 695

Vitamin A

18% 165

Vitamin C

13% 12

Thiamin (B1)

30% 0

Riboflavin (B2)

45% 1

Niacin (B3)

102% 16

Vitamin B6

105% 1

Folate equivalent (total)

8% 32

Folate (food)

- 32

Folic acid

- 0

Vitamin B12

385% 9

Vitamin D

141% 21

Vitamin E

14% 2

Vitamin K

16% 19

Sugar alcohols

- 0

Water

- 509
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