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Suggest a better description1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROASTS; BROWN WELL ON ALL SIDES. 2. ADD REMAINING INGREDIENTS. COVER KETTLE. SIMMER 3 TO 3 1/2 HOURS OR UNTIL TENDER. ADD SMALL AMOUNTS OF WATER AS REQUIRED. 3. REMOVE COOKED ROASTS. LET STAND 20 MINUTES BEFORE SLICING. 4. COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED. 5. SERVE WITH SLICED MEAT. NOTE: 1. IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING OR SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 F. OVEN OR ON TOP OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING FREQUENTLY. IN STEP 2, USE 2 QT WATER. COVER PANS. REDUCE HEAT TO 325 F. COVER 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP 3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. 0-16). EACH PORTION: 2 SLICES (4 OUNCES). 2. IN STEP 2, TEST FOR DONENESS, A FORK I NSERTED INTO THE ROAST WILL WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER. Recipe Number: L01001 SERVING SIZE: 2 SLICES ( From the
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Serving Size: 1 Serving (477g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 141 | ||
Calories from Fat: 56 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 9.1mg | 0 % | |
Potassium 281.2mg | 7 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 16.6g | ||
Protein 2.8g | 4 % | |
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: 141
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