Pot Roast with Caramelized Onions and Roasted Carrots recipes

Pot Roast with Caramelized Onions and Roasted Carrots recipes
17 Ingredients
  • 1/2 cup canola oil
  • ground black pepper
  • kosher salt
  • 5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
  • 1 cup dry sherry
  • 4 carrots, peeled and roughly chopped
  • 2 large onions, peeled and roughly chopped
  • 8 stalks celery, peeled and roughly chopped
  • 8 cloves garlic, unpeeled
  • 1 bay leaf
  • About 8 cups (2 quarts) chicken stock or low-sodium chicken broth
  • 6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
  • 1/4 cup extra-virgin olive oil
  • ground black pepper
  • kosher salt
  • 2 tablespoons canola oil
  • 3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about 6 to 7 cups)
Nutrition
1452
73% daily value
6 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

167% 108

Saturated

175% 35

Trans

- 4

Monounsaturated

- 59

Polyunsaturated

- 13

Carbs

15% 46

Carbs (net)

- 36

Fiber

37% 9

Sugars

- 19

Sugars, added

- 0

Protein

155% 77

Cholesterol

95% 286

Sodium

110% 2630

Calcium

19% 194

Magnesium

31% 131

Potassium

50% 2361

Iron

61% 11

Zinc

256% 28

Phosphorus

120% 839

Vitamin A

166% 1495

Vitamin C

24% 22

Thiamin (B1)

50% 1

Riboflavin (B2)

83% 1

Niacin (B3)

123% 20

Vitamin B6

138% 2

Folate equivalent (total)

25% 101

Folate (food)

- 101

Folic acid

- 0

Vitamin B12

457% 11

Vitamin D

3% 0

Vitamin E

49% 7

Vitamin K

65% 78
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