Family-Style Pot Roast (Guy Fieri) Recipe

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Family-Style Pot Roast (Guy Fieri)
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Ingredients:

Directions:

  1. Special equipment: butcher's twine, immersion blender
  2. Cook's Note: Tie the thyme sprigs with butcher's twine to help remove the sprigs easily when you're ready to serve.
  3. Preheat the oven to 325 degrees F.
  4. Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.
  5. Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
  6. In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
  7. Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
  8. Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.
  9. Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 564.37 Kcal (2363 kJ)
Calories from fat 187.68 Kcal
% Daily Value*
Total Fat 20.85g 32%
Cholesterol 176.87mg 59%
Sodium 1021.79mg 43%
Potassium 1603.63mg 34%
Total Carbs 27.98g 9%
Sugars 9.18g 37%
Dietary Fiber 5.99g 24%
Protein 64.65g 129%
Vitamin C 15.3mg 26%
Vitamin A 0.4mg 12%
Iron 6.3mg 35%
Calcium 141.7mg 14%
Amount Per 100 g
Calories 99.69 Kcal (417 kJ)
Calories from fat 33.15 Kcal
% Daily Value*
Total Fat 3.68g 32%
Cholesterol 31.24mg 59%
Sodium 180.48mg 43%
Potassium 283.25mg 34%
Total Carbs 4.94g 9%
Sugars 1.62g 37%
Dietary Fiber 1.06g 24%
Protein 11.42g 129%
Vitamin C 2.7mg 26%
Vitamin A 0.1mg 12%
Iron 1.1mg 35%
Calcium 25mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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