In a 6 quart or larger, oven proof pot or Dutch oven, heat the oil over medium-high heat; then brown the meat on all sides. Drain off any excess fat. Add the water, juice, honey and brown sugar, and cover the pot. Bring to a boil; then lower the heat and simmer for 1 1/2 hours. Toward the end of this time, preheat oven to 350 degrees. Randomly arrange carrots, sweet potatoes, squash, prunes and apricots around and on top of meat.Cover pot and transfer to oven. Bake for 1 1/2 hours; uncover pot and bake for additional 1 - 2 hours, or until roast is fork-tender. Use a slotted spoon to remove vegetables and fruit from the pot and put them in a serving bowl. Transfer roast to platter or carving board. If sauce in pot is too thin, either boil it down to desired consistency, or use a thickener. For the latter, combine 1 tablespoon each of cornstarch and cold water, and stir the mixture into the hot broth; then bring the sauce to a boil. If necessary, add more thickener until desired consistency of sauce is reached. Cut the roast into thick slices against the grain of the meat. Pour some of the sauce over the meat and vegetables. Serve the remainder on the side in a sauceboat or small pitcher. Recipe By : Supersew From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4499g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 198 (11%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 238mg||73 %|
|Sodium 268.5mg||9 %|
|Potassium 5286.6mg||139 %|
|Total Carbohydrate 342.8g||101 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 331.9g|
|Protein 101.9g||146 %|
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: 1861
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!