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- Plated with polenta and chickpea saladLeft over sauce for serving 8 ounces chopped bacon
- 2 onions chopped
- 4 carrots, peeled and cut into 1 inch chunks
- 6 garlic cloves, minced
- 2 tbs minced fresh oregano or 2 tsp dried
- 2 tbs tomato paste
- 1/2 ounce dried porcini mushroom (we tried 4 regular regular mushrooms chopped)
- 1/2 tsp red pepper flakes
- 1/2 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 cup low sodium chicken broth (Campbells is gluten free)
- 2 bay leaves
- 2 x 3 pound beef chuck roast tied seasoned with salt and pepper (America's Test Kitchen says 2 vs. one big one helps with getting a fork-tender meat)
- 1/4 cip minced fresh parsley
- Here's the prep that seems like much. Took maybe 30-45 minutes for me to prep this, but they pay off was worth it in the end
View Full Recipe at Gluten Free Edmonton
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1684g | |
| Calories 703 | |
| Calories from Fat 76 | 11% |
| Total Fat 8.74g | 11% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 1611mg | 67% |
| Potassium 4346mg | 124% |
| Total Carbs 120.92g | 32% |
| Dietary Fiber 29.4g | 98% |
| Sugars 24.17g | 16% |
| Protein 33.15g | 53% |
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