6 Serves
68 Mins
37 g
36 g
33 g
Cut the beef chuck roast into large cubes and peel and chop the onions and carrots.
Ingredients, vitamins, and health benefits
Onion
Beef Chuck Roast
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Vitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
97 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
824 mg / 1,250 mgPotassium
1399 mg / 4,700 mgSodium
1827 mg / 2,300 mgZinc
38 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
103 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
318 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef cubes until browned on all sides.
Add the onions and carrots to the pot, sautéing until softened, then deglaze with red wine and add beef stock, salt, pepper, and herbes de Provence.
Cover the pot and simmer on low heat until the beef is tender and the sauce has thickened.
Carrots
Beef Stock
Olive Oil
Salt
Black Pepper
Red Wine
Herbes De Provence
Vitamin A
155 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
13 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
97 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
824 mg / 1,250 mgPotassium
1399 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
318 mg / 300 mgCaffeine
0 mgNet Carbs
28
g8
g31
g
IndianZinc
38 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
103 µg / 55 µgAlcohol
0 g
