Burgundy Spiced Pot Roast
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INGREDIENTS
- 4 lb Beef rump or round roast
- Salt and pepper
- 2 Onions; sliced
- 3 Potatoes; peeled and
- 3 Carrots; sliced
- 1 c Water
- 1 pk Brown gravy mix
- L/2 cup dry white wine
- 1/4 c Catsup
- 1 tb Worcestershire Sauce
INSTRUCTIONS
Sprinkle meat with salt and pepper. Arrange it in the crock cooker with vegetables. Blend the remaining ingredients and pour over meat. Cover and cook on Low for 8 to 10 hours. If thick gravy is desired, remove meat and vegetables from the cooker and drop in 2 tablespoons each of flour and butter which has been mixed together. Cook on High until thickened, stirring often. Serves 5 from Jackies Kitchen Magic TALK TKL Chat Room Recipes - 01-03-98 Recipes from The Kitchen Link, http://www.kitchenlink.com Posted to MM-Recipes Digest by "jack lewis"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2220g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 275 | ||
| Calories from Fat: 8 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.8g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3333mg | 115 % | |
| Potassium 1168.6mg | 31 % | |
| Total Carbohydrate 71.2g | 21 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 70.4g | ||
| Protein 4.7g | 7 % | |
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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. |
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Calories per serving: 275
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