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Name: Persian Pot Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1 tb Walnut oil; 2 lg Onions; abt 3/4 lb, slice,; 1 1/2 c Beef stock; 6 lg Plum tomatoes; abt 1 1/2 lb,; 2 Cloves garlic; thinly sliced; 1 tb Ground walnuts; for garnish; Seeds from 1 large; 2 3/4 lb Rump roast; trimmed of all; 1/4 ts Ground ginger; Freshly ground pepper; to; 1 ts Ground cinnamon; 1 ts Grated orange zest

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INGREDIENTS

1 tb Walnut oil
2 lg Onions; abt 3/4 lb, slice,
1 1/2 c Beef stock
6 lg Plum tomatoes; abt 1 1/2 lb,
2 Cloves garlic; thinly sliced
1 tb Ground walnuts; for garnish
Seeds from 1 large
2 3/4 lb Rump roast; trimmed of all
1/4 ts Ground ginger
Freshly ground pepper; to
1 ts Ground cinnamon
1 ts Grated orange zest

Servings

INSTRUCTIONS

Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven with a lid, heat oil over medium heat. Add rump roast; brown on all sides. When roast is brown, pour off all fat and pan juices. Scatter onion and garlic slices around roast. Season n with cinnamon, pepper, ginger, and orange zest. Add tomatoes and stock. Bring to a simmer. Cover and bake until meat is fork tender, about 2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep warm. Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook until reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Discard solids. Add pomegranate seeds to sauce. Simmer until heated through. Transfer roast to a carving board and slice against the grain into 1/4-inch (.75 cm) slices. Arrange slices on a heated serving platter. Nap with sauce. Sprinkle with ground walnuts. (Making 12 servings) Per serving: calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g (calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46 mg potassium, 454 mg Exchanges: 3 medium-fat meat, 1 bread/starch Joslin Diabetes Gourmet Cookbook Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork on Oct 28, 1997

NOTES

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Persian Pot Roast

1 tb Walnut oil
2 lg Onions; abt 3/4 lb, slice,
1 1/2 c Beef stock
6 lg Plum tomatoes; abt 1 1/2 lb,
2 Cloves garlic; thinly sliced
1 tb Ground walnuts; for garnish
 Seeds from 1 large
2 3/4 lb Rump roast; trimmed of all
1/4 ts Ground ginger
 Freshly ground pepper; to
1 ts Ground cinnamon
1 ts Grated orange zest

Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven  with a lid, heat oil over medium heat. Add rump roast; brown on all sides.  When roast is brown, pour off all fat and pan juices. Scatter onion and  garlic slices around roast. Season n with cinnamon, pepper, ginger, and  orange zest. Add tomatoes and stock. Bring to a simmer.    Cover and bake until meat is fork tender, about    2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during  cooking time. When roast is done, remove meat from casserole; keep warm.  Skim any fat from the pan juices. Return casserole to stove. Bring to a  boil over medium-high heat and cook until reduced by half. Pour sauce  through a sieve, pressing solids to extract their flavor and thicken the  sauce. Return strained sauce to casserole. Discard solids. Add pomegranate  seeds to sauce. Simmer until heated through.    Transfer roast to a carving board and slice against the grain into 1/4-inch  (.75 cm) slices. Arrange slices on a heated serving platter. Nap with  sauce. Sprinkle with ground walnuts. (Making 12 servings)    Per serving: calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g  (calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46  mg potassium, 454 mg    Exchanges: 3 medium-fat meat, 1 bread/starch Joslin Diabetes Gourmet  Cookbook  Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork  <reggie@reggie.com> on Oct 28, 1997

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 12 Servings

Calories: 26
Calories from Fat: 11 (42%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 237.6mg		8 %
Potassium 223.5mg		6 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.5g
Protein 2.4g		3 %
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: 26

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