Try this Cider Caraway Pot Roast recipe, or contribute your own.
Suggest a better descriptionThis comes from the Better HOmes and Gardens New Cook Book 1989. Trim fat from roast. If desired, sprinkle with salt and pepper. Brown roast in the oil. drain the fat. Add the onions, apple cider, carrots,caraway, and garlic. Bring to a boil, reduce heat. Cover and simmer 1 1/2 - 2 hours until tender. Remove meat and veggies from pan. Skim fat from pan juices. add water to equal 1 1/4 cups. Combine sour cream and cornstarch, stir into juices and return to pan. Cook and stir until thickened and bubbly. Serve over meat. Posted to EAT-L Digest 06 Dec 96 From: Valerie L Larson
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Serving Size: 1 Serving (1748g) | ||
Recipe Makes: 1 | ||
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Calories: 2008 | ||
Calories from Fat: 683 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.9g | 101 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 35.4g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 604.8mg | 186 % | |
Sodium 937.7mg | 32 % | |
Potassium 4752.3mg | 125 % | |
Total Carbohydrate 68.7g | 20 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 59.9g | ||
Protein 250.6g | 358 % | |
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: 2008
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