Julie's Roast recipe
Rub roast with salt, pepper, garlic salt and Lawrey's. Heat 3T oil in dutch oven. Brown roast over medium heat on both sides. Pour 2 cups water around roast put chopped onion around roast. Cover and cook in oven @ 275 for 3-4 hours. After it is done, dice or shred the meat. Drain juice off meat into a saucepan. Add 4 beef bullion cubes to water and another 2-3 cups water. Bring to a boil. Add 5T cornstarch to cool water and add to the hot liquid. Add 1T Kitchen Boquet to gravy if you have it. Serve over a piece of bread with mashed potatoes on top then the roast and gravy. Enjoy!
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.7mg | 1 % | |
Potassium 20.3mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
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: 7
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