Try this Spicy Pot Roast recipe, or contribute your own.

Still searching for what to cook ?

Name: Spicy Pot Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Ground coriander; 2 Onions; coarsely chopped; 1 ts Sugar; 2 tb Water; Grated peel and juice of one; 1 cn Frozen orange juice; 4 lb Pot roast; 1/2 ts Ground clove; 1/4 ts Ground cumin; 1 tb Cornstarch; 1/2 ts Pepper; 1 1/2 ts Salt

Find the most delicious recipes here

INGREDIENTS

1 ts Ground coriander
2 Onions; coarsely chopped
1 ts Sugar
2 tb Water
Grated peel and juice of one
1 cn Frozen orange juice
4 lb Pot roast
1/2 ts Ground clove
1/4 ts Ground cumin
1 tb Cornstarch
1/2 ts Pepper
1 1/2 ts Salt

INSTRUCTIONS

In a blender, blend together juice concentrate, onions, salt, pepper, clove, coriander, cumin, sugar and orange peel and juice. Place pot roast in large bowl and pour mixture over. Refrigerate for at least four hours, occasionally turning roast over Scrape marinade from meat and reserve. Pierce meat deeply on all sides. Place meat in a 3 quart casserole. Pour reserved marinade over roast, lifting meat so part of marinade is on the bottom. Cover. Microwave at high (100%) 5 minutes. Turn roast over. Cover. Microwave at medium (50%) until meat is fork tender, 40 to 45 minutes. Remove roast. Cover lightly with foil to keep warm. Blend cornstarch and water. Add to sauce. Microwave at high (100%) until sauce thickens, 3 to 4 minutes, stirring after half the cooking time. Serve separately. Makes 6 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" on Nov 7, 1997

NOTES

Alert editor

Spicy Pot Roast

1 ts Ground coriander
2 Onions; coarsely chopped
1 ts Sugar
2 tb Water
 Grated peel and juice of one
1 cn Frozen orange juice
4 lb Pot roast
1/2 ts Ground clove
1/4 ts Ground cumin
1 tb Cornstarch
1/2 ts Pepper
1 1/2 ts Salt

In a blender, blend together juice concentrate, onions, salt, pepper,  clove, coriander, cumin, sugar and orange peel and juice. Place pot roast  in large bowl and pour mixture over. Refrigerate for at least four hours,  occasionally turning roast over Scrape marinade from meat and reserve.  Pierce meat deeply on all sides. Place meat in a 3 quart casserole. Pour  reserved marinade over roast, lifting meat so part of marinade is on the  bottom. Cover. Microwave at high (100%) 5 minutes. Turn roast over. Cover.  Microwave at medium (50%) until meat is fork tender, 40 to 45 minutes.  Remove roast. Cover lightly with foil to keep warm. Blend cornstarch and  water. Add to sauce. Microwave at high (100%) until sauce thickens, 3 to 4  minutes, stirring after half the cooking time. Serve separately. Makes 6  servings.    Recipe by: diane@keyway.net    Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"  <diane@keyway.net> on Nov 7, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1859g)
Recipe Makes: 1 Servings

Calories: 4528
Calories from Fat: 2946 (65%)

Amt Per Serving		% DV

	Total Fat 327.3g	436 %
	Saturated Fat 131.8g	659 %
	Monounsaturated Fat 140.2g
	Polyunsanturated Fat 12.7g
Cholesterol 1197.5mg		368 %
Sodium 1134.9mg		39 %
Potassium 5435.3mg		143 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 20.6g
Protein 350.4g		501 %
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.

About Our Nutrition Facts

Calories per serving: 4528

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe