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Suggest a better descriptionSprinkle the roast with 1 Tbsp. flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency. From: "Taste of Home" Magazine Posted by: Debbie Carlson - GEnie
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 6 | ||
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Calories: 828 | ||
Calories from Fat: 476 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.9g | 71 % | |
Saturated Fat 23.9g | 119 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 180.3mg | 55 % | |
Sodium 466.8mg | 16 % | |
Potassium 898mg | 24 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 33.7g | ||
Protein 48.7g | 70 % | |
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: 828
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