Preheat oven to 325.
Place onions, leeks and apples in a large (9x13 or bigger) roasting pan. Set aside.
Heat a large frying pan or grill pan over high heat. Sprinkle salt and pepper on both sides of the meat, then sear on high for about 2 minutes per side, until the outside is browned. Place on top of vegetables in pan.
Prepare the sauce: whisk together all ingredients in a small bowl. Pour over the meat in the pan.
Cover pan tightly and bake for about 45-60 minutes per pound, until the meat is tender.
For this recipe, I used a french roast, but it will work well with any cut of meat that does well braised (cooked low and slow in liquid), such as second cut brisket, minute roast, or brick roast.
This roast freezes really well. Wrap well to avoid freezer-burn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (511g)|
|Recipe Makes: Servings|
|Calories from Fat: 981 (84%)|
|Amt Per Serving||% DV|
|Total Fat 108.9g||145 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 59.4g|
|Cholesterol 0mg||0 %|
|Sodium 1228.6mg||42 %|
|Potassium 482.6mg||13 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 44.5g|
|Protein 1.7g||2 %|
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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: 1170
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