Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
220
Calories
2g
Protein
14g
Fat
18g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Water | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-pounds chuck pot roast
- 2 tablespoons salad oil
- 5 medium carrots, pared and cut in 2-inch lengths
- 5 medium onions, peeled and quartered
- 2-1/2 cups water
- 1/2 teaspoons dried thyme leaves
- 1 tablespoon wine vinegar
- 6 juniper berries
- 1-teaspoon salt
- 2 pounds sauerkraut
Directions
1
Trim any fat from beef.
2
In hot oil in 5-quart dutch oven brown beef turning on all sides about 15 minutes.
3
Add carrots, onions, thyme, water, vinegar, juniper berries and salt to beef.
4
Cook over medium heat covered for 2 hours turning once.
5
Wash and drain sauerkraut.
6
Add to beef.
7
Cook covered 30 minutes longer stirring occasionally.
8
Remove beef and vegetables to platter.
Recipe sourced from
fandom