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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 SALT, PEPPER, ONIONS, GARLIC, AND WATER TO ROASTS. 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 DEGREE 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 DEGREES F. COOK 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. O-16). EACH PORTION: 2 SLICES (4 OUNCES) 2: IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. 3. IN STEP 2, 6 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11 4. IN STEP 2, TEST FOR DONENESS; A FORK INSERTED INTO THE ROAST WILL Recipe Number: L01000 SERVING SIZE: 4 OUNCES From the
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 101 | ||
Calories from Fat: 53 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 3.8mg | 0 % | |
Potassium 128.2mg | 3 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.5g | ||
Protein 1.5g | 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: 101
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