Try this Braised Sunday Pot Roast recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later. Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven. Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day). Yield: 8 servings Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 11:07:31 -0700 From: Gerald Edgerton
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3153g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 5472 | ||
Calories from Fat: 3221 (59%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 357.9g | 477 % | |
Saturated Fat 176.2g | 881 % | |
Monounsaturated Fat 124.3g | ||
Polyunsanturated Fat 23.3g | ||
Cholesterol 1759.1mg | 541 % | |
Sodium 1952.3mg | 67 % | |
Potassium 8871.5mg | 233 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 36.2g | ||
Protein 500.5g | 715 % | |
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: 5472
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.