Directions:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 690 Kcal (2889 kJ) | ||
| Calories from fat | 503.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.92g | 86% | |
|---|---|---|---|
| Cholesterol | 163.3mg | 54% | |
| Sodium | 170.22mg | 7% | |
| Potassium | 718.31mg | 15% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 39.32g | 79% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 4.7mg | 26% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 218.32 Kcal (914 kJ) | ||
| Calories from fat | 159.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 86% | |
|---|---|---|---|
| Cholesterol | 51.67mg | 54% | |
| Sodium | 53.86mg | 7% | |
| Potassium | 227.28mg | 15% | |
| Total Carbs | 1.06g | 1% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 12.44g | 79% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 1.5mg | 26% | |
| Calcium | 12.7mg | 4% | |
* 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.
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