Try this Teriyaki Chuck Roast recipe, or contribute your own.
Suggest a better descriptionCut roast into 1 1/2 to 2 inch cubes. Sprinkle with 1/2 teaspoon tenderizer per pound of meat and pierce deeply with fork on both sides of meat. Let stand one hour. Make marinade by mashing clove of garlic in brown sugar, oil, soy sauce, water, Accent, pepper, and ginger. Marinate for 1 1/2 to 2 hours, turning meat frequently so all sides are well marinated. Charcoal 10 - 20 minutes, brushing with remaining marinade.
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Serving Size: 1 Serving (1125g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 854 | ||
Calories from Fat: 505 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.1g | 75 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 30.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.6mg | 2 % | |
Potassium 4948.2mg | 130 % | |
Total Carbohydrate 80.4g | 24 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 65g | ||
Protein 25.6g | 37 % | |
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: 854
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