Italian Pot Roast (Stracotto alla Fiorentina)
yield: 8
total time: 210 minutes
Ingredients
- 3 pounds chuck roast
- 2 cloves garlic peeled and sliced
- salt
- freshly ground pepper
- 2 tablespoons olive oil
- 1 onion sliced
- 1 carrot peeled and finely chopped
- 2 celery sticks chopped
- 1 cup red wine suggestion: Chianti
- 1 jar Bertolli® Riserva Marinara Sauce Rustic Cut Marinara with Traditional Vegetables
- 6 basil leaves
- chopped parsley to garnish, optional
Nutrition
- Calories : 570 calories
- Carbohydrate : 17 grams
- Cholesterol : 115 milligrams
- Fat : 37 grams
- Fiber : 4 grams
- Protein : 35 grams
- SaturatedFat : 13 grams
- Sodium : 600 milligrams
- Sugar : 10 grams
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