Braised Beef and Onions
Mostly meat
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 150 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 1.2g
Glucose: 2.4g
Fructose: 1.5g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 4.3g
Monounsaturated:4.8g
Polyunsaturated: 0.6g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 2.3g 10%
Net Carbs: 10
Sodium: 755.3mg 32%
Potassium: 951.2
Cholesterol: 147.4

Nutritional Values (g)


Calories: 369 Fat: 12g
Protein: 51g Carbs: 13g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Beef chuck (Arm pot roast, separable lean only, trimmed to 1/8″ fat, choice, raw)
4 lb / 1.8 kg
Garlic (Raw)
6 cloves, minced / 18 grams
Parsley (Raw)
2 tbsp / 7.6 grams
Onions (Raw)
6 cup, chopped / 960 grams
Allspice (Spices, ground)
2 tsp / 4 grams
Salt (Table)
2 tsp / 12 grams
Pepper (Spices, black)
1 tsp / 2.1 grams

Instructions

Step 1
PREPARATION: Halve onions lengthwise, then thinly slice lengthwise. Finely chop garlic and parsley.
Step 2
Put oven rack in middle position and preheat oven to 400F.
Step 3
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
Step 4
Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour and cover again, until meat is very tender, about 2 1/2 hours total.
Step 5
Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.