Roast, Rice, and Gravy
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty braised chuck roast served with rice and pan gravy. The meat becomes tender and deeply flavored after slow cooking with red wine, beef broth, and aromatics. A classic comfort-food dinner that feeds a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3-3.5 lb. Boneless Chuck Roast
- 2 teaspoon kosher salt
- 2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 cup dry red wine
- 2 cups of Beef broth (plus more as needed)
- 8 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 whole head of garlic with the top sliced off to expose the cloves
- ¼ cup beef broth
- 3 tablespoons all-purpose flour
- Freshly ground black pepper (to taste)
- Kosher salt (to taste)
- 2 cups prepared white rice
- 2 tablespoons salted butter
- Freshly ground black pepper
- Fresh thyme or parsley leaves (optional for serving)
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 955mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 627mg
- Calcium
- 25mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.