Directions:
- In a small bowl, combine the flour, 1/4 teaspoons of the salt, and the pepper and rub into the roast, coating it well. In a 6 quart dutch oven, heat the oil over moderate heat. Add the roast and cook for 8 minutes, or until browned, turning it several times. Remove the roast, add the yellow onions and garlic. Saute for 10 minutes or until the onions are lightly browned. Stir in the thyme, bay leaf, and remaining 3/4 teaspoons salt. Return the roast to the pot, pour in the water and bring to a boil. Lower the heat and simmer, covered, for 1 1/2 hours, turning the roast over once. Stir in the white onions, carrots, parsnips, and potatoes and bring to a boil over high heat. Lower the heat and simmer, covered, 1 hour longer or until the meat and vegetables are tender, skimming the surface occasionally. Remove the bay leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.25 Kcal (1588 kJ) | ||
| Calories from fat | 108.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 19% | |
|---|---|---|---|
| Cholesterol | 78.25mg | 26% | |
| Sodium | 649.69mg | 27% | |
| Potassium | 842.79mg | 18% | |
| Total Carbs | 38.19g | 13% | |
| Sugars | 10.53g | 42% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 29.95g | 60% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.2mg | 7% | |
| Calcium | 103.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 82.53 Kcal (346 kJ) | ||
| Calories from fat | 23.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 19% | |
|---|---|---|---|
| Cholesterol | 17.03mg | 26% | |
| Sodium | 141.38mg | 27% | |
| Potassium | 183.4mg | 18% | |
| Total Carbs | 8.31g | 13% | |
| Sugars | 2.29g | 42% | |
| Dietary Fiber | 1.54g | 28% | |
| Protein | 6.52g | 60% | |
| Vitamin C | 3mg | 23% | |
| Vitamin A | 0.3mg | 45% | |
| Iron | 0.3mg | 7% | |
| Calcium | 22.5mg | 10% | |
* 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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