Try this My Moms Pot Roast recipe, or contribute your own.
Suggest a better descriptionThe advantage of this recipe is that it can make nearly any cut of meat tender and juicy. Sprinlle with black pepper an brown meat in minimal olive oil or butter in heavy-bottomed pot. Add water to cover, 2-3 T Kitchen Bouquet and 3/4 c Worcestershire sauce. Simmer, covered for 1.5 hours, keeping water about level with top of roast, turning roast often. Add carrots, potatoes and pearl onions, and more Worcestershire if desired. (I think my mom ends up using about 1.5 cups by the time the pot roast is finished) Simmer covered for about 1 hour, reducing liquid to about 3/4 inch in bottom of pot, adding water only if necessary. Serve with cooking broth on the side. Everyone has their favorite Worcestershire sauce. I find that Lea and Perrins gives this pot roast a mildly spicy flavor, and Frenchs a more mellow flavor. Posted to EAT-L Digest 14 Jan 97, by Tania Hewes
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Serving Size: 1 Serving (1491g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1223 | ||
Calories from Fat: 91 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2076.1mg | 72 % | |
Potassium 7013.7mg | 185 % | |
Total Carbohydrate 263g | 77 % | |
Dietary Fiber 28.1g | 113 % | |
Sugars, other 234.9g | ||
Protein 25.8g | 37 % | |
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: 1223
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