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Roast Beef & Rainbow Carrots
Craving a unique take on a classic comfort-food combination? This meal will hit the spot. Chef Walther rubs ultra-flavorful chuck roast in his secret spice blend, then roasts it low and slow with beef stock, red wine, and aromatic vegetables until it’s meltingly fork tender. He serves a hearty portion with a reduction sauce atop luscious, creamy risotto made the traditional Italian way with arborio rice, but enriched with evaporated milk and a combination of Latin-American cheeses. On the side: Naturally sweet roasted rainbow carrots. Add a fresh green salad, if you like, for refreshingly crisp contrast.
Nutritional facts
Protein
52g
Carbs
69g
Calories
660
Fat
18g
Ingredients
PAIR - Braising liquid, Adrianzen, Veg, Pepper, Aji amarillo, Seedless, Chicken Bouillon, Cracker, Water, Canola and Olive Oil Blend, Carrots, Red Onion, Beef Base, Garlic Powder, Evaporated Milk, Black Pepper, Cumin, Tomato Paste, Garlic, Sugar, Red Wine, Kosher Salt, Queso Fresco, Beef Chuck, Cotija Cheese, Monosodium Glutamate, Arborio Rice, Rainbow Carrots, Italian Parsley
Reviews
4.0
Based on 224 reviews
Beef was tasty and juicy, wish there was more carrots.
Rosemary Marez · 11/01/24