Rich Red Wine Braised Pot Roast

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Sprinkle the roast evenly with flour; set aside. Heat canola oil in an oven-safe Dutch oven over medium-high heat. Add the roast and brown it on all sides, about 10 minutes total. Remove from the heat, pour in the water and wine, then season with basil, salt, marjoram, thyme, and black pepper. Arrange the onion slices on top of the roast.

3. 3

   Bake in the preheated oven, covered, for 3 hours. Add the pearl onions, potatoes, and carrots. Add more water if the roast looks dry. Continue baking, covered, until the roast pulls apart easily with a fork, about 1 hour more.

• Calories 288.47 kcal Moderate
• Protein 27.63 g Good Source
• Carbs 27.06 g Moderate
• Total Fat 8.46 g Moderate
• Saturated Fat 1.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 75.72 mg High
• Sodium 126.53 mg Moderate
• Fiber 2.81 g Moderate
• Sugar 4.7 g Moderate
• Added Sugar 0.42 g Low Source
• Calcium 69.98 mg Low Source
• Iron 4.04 mg Good Source
• Potassium 603.74 mg Moderate
• Vitamin A 2.72 mcg_rae Low Source
• Vitamin C 21.32 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷