- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.
Ingredients
- Sea salt and freshly ground black pepper
- 1/2 teaspoon ground fennel
- 1 (3-pound) chuck roast
- Extra virgin olive oil
- 3 large carrots, peeled and cut into 2-inch-long chunks
- 1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
- 3 garlic cloves, smashed
- 1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
- 3 1/2 cups beef broth
- 6 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 fresh or dried bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 383 % Daily Value *
- Total Fat: 23 g 34.9%
- Saturated Fat: 9 g 44.63%
- Trans Fat: 0 g %
- Cholesterol: 81 mg 26.84%
- Sodium: 930 mg 38.76%
- Calcium: 49 mg 4.87%
- Potassium: 511 mg 14.6%
- Magnesium: 0 mg 0%
- Iron: 4 mg 19.72%
- Zinc: 0 mg 0%
- Total Carbohydrate: 21 g %
- Dietary Fiber: 2 g 8.12%
- Sugar: 12 g
- Protein: 23 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 6.3%
- Vitamin C 20.95%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq