17 Ingredients
  • Extra-virgin olive oil
  • One 3-pound chuck roast, tied
  • Kosher salt
  • 3 ribs celery, thinly sliced on the bias
  • 2 onions, thinly sliced
  • 1 pinch crushed red pepper
  • 3 cloves garlic, smashed and finely chopped
  • 1/2 cup tomato paste
  • 1/2 cup red wine vinegar
  • 4 cups chicken stock
  • 3 bay leaves
  • 2 strips orange zest (removed from the orange with a vegetable peeler)
  • 2 star anise
  • 1 fresh thyme bundle
  • 2 cups 1/2-inch diced butternut squash
  • 1 1/2 cups 1/2-inch diced Jerusalem artichokes
  • 6 to 8 dried figs, stems removed and quartered
Nutrition
838
42% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

52% 34

Saturated

48% 10

Trans

- 1

Monounsaturated

- 20

Polyunsaturated

- 4

Carbs

20% 59

Carbs (net)

- 51

Fiber

33% 8

Sugars

- 32

Sugars, added

- 0

Protein

158% 79

Cholesterol

71% 212

Sodium

94% 2257

Calcium

18% 179

Magnesium

39% 164

Potassium

59% 2788

Iron

77% 14

Zinc

206% 23

Phosphorus

137% 957

Vitamin A

48% 429

Vitamin C

40% 36

Thiamin (B1)

56% 1

Riboflavin (B2)

81% 1

Niacin (B3)

135% 22

Vitamin B6

186% 2

Folate equivalent (total)

20% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

354% 9

Vitamin D

43% 6

Vitamin E

35% 5

Vitamin K

26% 31
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