Directions:
- Brown roast in butter in Dutch oven; remove meat from Dutch oven.
- Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
- Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
- Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
- Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325° oven for 45 minutes.
- Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.75 Kcal (1293 kJ) | ||
| Calories from fat | 68.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 12% | |
|---|---|---|---|
| Cholesterol | 152.19mg | 51% | |
| Sodium | 1073.87mg | 45% | |
| Potassium | 846.96mg | 18% | |
| Total Carbs | 17.45g | 6% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 42.38g | 85% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 9.5mg | 53% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.85 Kcal (393 kJ) | ||
| Calories from fat | 20.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 12% | |
|---|---|---|---|
| Cholesterol | 46.26mg | 51% | |
| Sodium | 326.44mg | 45% | |
| Potassium | 257.46mg | 18% | |
| Total Carbs | 5.31g | 6% | |
| Sugars | 0.96g | 13% | |
| Dietary Fiber | 0.88g | 12% | |
| Protein | 12.88g | 85% | |
| Vitamin C | 1.2mg | 6% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 2.9mg | 53% | |
| Calcium | 18.2mg | 6% | |
* 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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