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Suggest a better descriptionIn Dutch oven or large kettle, heat oil over medium heat. Add meat. Brown on all sides. Add onion, celery, garlic, broth, ketchup, thyme, salt and pepper. Cover; bring to boil. Reduce heat and simmer 2-1/2 hours or until meat is tender. Remove meat to platter. Stir cornstarch and water until smooth. Add to liquid in Dutch over. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Serve gravy with roast. Vegetables may be cooked with roast in Dutch oven. After roast has simmered 2 hours, add potatoes, peeled and quartered, and carrots, peeled and cut into 2-inch pieces. Cover and simmer 1/2 hour. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book
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Serving Size: 1 Serving (1314g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 885 | ||
Calories from Fat: 558 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62g | 83 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 197.1mg | 61 % | |
Sodium 3430.6mg | 118 % | |
Potassium 1487.5mg | 39 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.2g | ||
Protein 69.1g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 885
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