Pot Roast Roman Style (Stracotto Alla Romana) Recipe

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0 votes | 171 views
Servings: 6

Ingredients

Cost per serving $1.65 view details

Directions

  1. Brush the meat with 1 Tbsp. of the extra virgin olive oil, place the meat in a large skillet or possibly Dutch oven, and brown on all sides over high heat. Remove the meat.
  2. Reduce the heat and saute/fry the onions, garlic, celery and carrots in the remaining 2 Tbsp. of extra virgin olive oil till soft. Add in the rest of the ingredients, replace the meat, cover, and simmer for 2 1/2 to 3 hrs, or possibly till the meat is very tender. During cooking, turn the meat several times and baste.
  3. Remove the meat and defat the pan juices. Puree the vegetables in the juices and serve as a sauce with the sliced meat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 320g
Recipe makes 6 servings
Calories 145  
Calories from Fat 64 44%
Total Fat 7.3g 9%
Saturated Fat 1.06g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 167mg 7%
Potassium 630mg 18%
Total Carbs 13.7g 4%
Dietary Fiber 3.4g 11%
Sugars 7.51g 5%
Protein 2.78g 4%
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