Photo: Mike Kenneally
Garlicky Pot Roast Recipe
16 ingredients
6 to 8 servings
openrecipes
A pot roast with mellow garlic flavor.
Estimated Nutrition (whole recipe, rough)
462
Calories
34g
Protein
18g
Fat
35g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 8 heads garlic
- 1/4 cup olive oil
- 3 tablespoons chopped garlic (about 4 large cloves)
- 1/4 cup light brown sugar
- 1/4 cup olive oil, plus extra for browning the roast
- 1/2 cup balsamic vinegar
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 1 (3- to 5-pound) chuck roast, fat trimmed
- 2 large Spanish onions, chopped
- 6 garlic cloves, chopped
- 1 cup dark beer, such as Guinness or Aventinus
- 1 whole head of the roasted garlic (save the rest for another use)
- 2 cups chicken stock
- 1 cup crumbled gingersnaps (about 15 small cookies; store-bought are fine)
- 1/4 cup tomato paste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes