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Add a photoServings: 12
Ingredients
- 1 pound onions, about 4
- 1 tbsp. oil
- 3 1/2 pound chuck roast
- 1 2/3 c. beef stock or possibly canned broth
- Salt & pepper
Directions
- Slice the onions. Heat the oil in a large pot over medium heat and brown the meat on all sides, about 15 min all together. Add in the onions, the stock, 1 1/2 tsp. salt and 1/2 tsp. pepper. Cover and cook over low heat till fork tender, about 2 hrs. Remove the meat to a platter and cover it loosely with foil to keep hot. Skim the fat from the liquid. Bring to a boil and cook till reduced to 3 c., about 10 min. Slice the meat and serve it with the reduced broth as a sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 12 servings | |
| Calories 289 | |
| Calories from Fat 135 | 47% |
| Total Fat 15.01g | 19% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.03g | |
| Cholesterol 88mg | 29% |
| Sodium 200mg | 8% |
| Potassium 534mg | 15% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.44g | 1% |
| Protein 33.39g | 53% |
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