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Suggest a better descriptionTrim excess fat from meat, reserve trimmings. Coat all sides of meat with flour. In a duct oven heat trimmings till about 2 tablespoons hot fat accumulate. Discard trimmings. ( if necessary, add cooking oil to equal the 2 tablespoons fat). Brown meat slowly ( about ten minutes) on all sides in hot fat. Sprinkle with salt and pepper. Add water or desired liquid, basil or thyme, and Worcestershire. Cover; simmer for 1 to 1 1/2 hours. Add vegetables. Sprinkle with salt and pepper. Cover; continue cooking about 45 minutes or till meat and vegetables are tender. Add additional water as needed to prevent sticking. (Or, after adding liquid and seasonings, cover and bake in a 325 degree oven for 1 to 1 1/2 hours. Add vegetables; continue baking, covered, about 45 minutes or till tender. Prepare PotRoast Gravy.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.7mg | 1 % | |
Potassium 326.7mg | 9 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 11.7g | ||
Protein 1.6g | 2 % | |
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: 61
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