8 Servings

Ingredients:
5 lb. chuck roast
7 tbsp. olive oil, divided
4 cloves garlic, finely chopped
1 cup sherry
1/3 cup soy sauce
1 tsp. freshly ground black pepper
1 tsp. ground ginger
1 onion peeled and stuck with 2 cloves
8 large sprigs parsley

Directions:
Rub the roast well with 2 tbsp. olive oil and chopped garlic. Place it in a deep bowl and add the sherry, soy sauce, pepper, and ginger. Refrigerate and marinate for 8 to 24 hours, turning meat frequently in marinade.
Heat 5 tbsp. olive oil in a heavy pot and brown the roast in it on all sides. Add the onion and 1/2 cup of the marinade.
Cover the pot and simmer for 1-1/2 hours. Add remaining marinade and continue cooking until the meat is tender.

Counts per entire recipe:
32.45/ 3935.54/ 176.81/ 42.36

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
4.06/ 491.93/ 22.12/ 5.3