Meltingly tender pot roast with fresh flavor. The briney olives add a pleasant new twist. Excellent for a cold, rainy night!
Cut a 4-6 lb pot roast into several large chunks, season with salt and pepper, and brown on all sides in a little oil in a large dutch oven. Remove roast from pan and set aside.
Deglaze the pan with 16 oz beef stock and 16 oz V8 juice or Clamato juice. Add 1 tsp celery seed and 3 bay leaves. Put the roast back in the dutch oven, and top with 3 leeks, white part only, halved, rinsed well and sliced into 1 inch chunks, 3 celery ribs cut into 2 inch chunks, 1 rutabaga peeled and cut into 1 inch chunks, and several carrots, also peeled and cut into 2 inch chunks, and about one cup of green olives. Cover and place in a slow oven, about 275 degrees for 4-6 hours until roast is very tender, or use a crock pot on high for about 4 hours, or on low for 6-8 hours.
When meat is tender and vegetables are done, place them on a platter and keep warm. Skim fat from pan juices. Place pan over medium heat, and thicken gravy with corn starch dissolved in cold water. Season gravy with salt and pepper to taste. Serve gravy over hot egg noodles.
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Serving Size: 1 Recipe (502g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 871 | ||
Calories from Fat: 569 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 27.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 224.5mg | 69 % | |
Sodium 511.1mg | 18 % | |
Potassium 1197.5mg | 32 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.5g | ||
Protein 67g | 96 % | |
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: 871
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