Nutritional Information CALORIES 540 FAT 32g PROTEIN 34g CARBOHYDRATES 31g CHOLESTEROL 105mg SODIUM 850mg Serving size: : Serves 6 adults, Each serving about 5 ounces of meat and 1 3/4 cups sauce Time To Cook: Preparation time: 45 minutes Total cooking time: 3 hours 15 minutes. Certified Angus Beef Beef Pot Roast Provencal Ingredients 1 boneless beef shoulder clod roast, about 2 3/4 - 3 lbs White baking flour of your choice 2 Tbsp IGA Vegetable Oil 14 to 16 ouces of baby yukon gold, baby ruby red or baby white gourmet potatoes halved 14 to 16 ounces of baby peeled carrots 4 to 6 ounces chopped yellow onions 6 to 8 ounces chopped celery 3 cloves peeled garlic 1 6 ounce can tomato paste 1 Tbsp Morton & Basset Herbes de Provence spice blend 2 cups red wine or red cooking wine 2 cans College Inn beef broth, 14.5 oz size can Directions   Preheat oven to 350 degrees. Dust pot roast with pan searing flour; pat off excess. Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan. Add vegetables minus potatoes to pan; cook 4-5 min. Add garlic; cook 8-10 min. Add tomato paste and herbs. Cook, stirring, 3 min. Add wine, stirring to loosen browned bits on bottom of pan. Simmer 5-10 min, until almost dry. Return meat to pan; add broth and potatoes. Heat to simmering; cover. Braise on center rack of oven 2 hours. Carefully remove lid. Cook 30 min longer or until beef is fork-tender. Skim fat from surface and discard. Transfer beef to clean platter; season to taste with salt and pepper. Pour sauce over beef. Final Beef Temperatures: Rare: Very red, warm center 125 degrees Medium: Pink, warm center 130 degrees Well: Pink, very warm center 145 degrees and above   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.