Try this Graduate School Pot Roast recipe, or contribute your own.
Suggest a better descriptionSERVES 3-4 Patty and I had great times while in graduate school at Drew, in Madison, New Jersey. Being a Pacific Northwesterner I could not believe the heat of a New Jersey summer, so we took to cooking outside now and then. We developed this recipe because it is inexpensive and very tasty. It can be done on any kind of a charcoal barbecue. Just remember that you dont want the heat too high. Using a metal pot fork, poke holes in the meat. Sprinkle with 1 tablespoon of water and then one half of the meat tenderizer. Rub it into the meat and then turn the meat over and repeat the process. Let the meat stand for 1/2 hour. Use a salt-free tenderizer such as Adolfs Salt Free and please understand that there is nothing strange about the contents of this product. It consists of an extract called papain. It is made from the papaya fruit and it is not harmful in any way. After the meat has sat for 1/2 hour, mix the soy, Kitchen Bouquet, mustard, and black pepper together and rub this mixture into the meat on both sides. Grill the meat over a low to medium charcoal fire. Turn over the meat after about 45 minutes. Place the sliced onion over the meat and grill about another 45 minutes. Be careful not to dry out the meat or burn it. If you wish a smoky flavor sprinkle water-soaked wood chips or sawdust on the fire during the cooking. The result will be a tender and flavorful roast that will be a bit crunchy on the outside and pink and lovely on the inside. This meat is perfect with Barbecued Potatoes and Barbecued Zucchini (see recipes). From
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 4 | ||
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Calories: 845 | ||
Calories from Fat: 544 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.5g | 81 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 221.8mg | 68 % | |
Sodium 748.7mg | 26 % | |
Potassium 1063.8mg | 28 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.3g | ||
Protein 65.9g | 94 % | |
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: 845
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