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Ingredientes
- 3-4 pound chuck blade or possibly any cut roast
- 1 (5 ounce.) jar horseradish, not sauce
- 8 carrots
- 4 potatoes
- 4 onions, cut into halves
- 1 (16 ounce.) can Italian style stewed tomatoes
- 1 c. water
- 1 lg. Reynold's cooking bag
- 1 tbsp. flour
Direcciones
- Shake flour in cooking bag, and place in roasting pan.
- Spread horseradish on both sides of beef (YES! the whole jar!)
- Place in bag, add in salt and pepper and all remaining ingredients Close bag and poke a few holes in the top.
- Bake at 325 degrees for 3 hrs or until meat falls from the bone and is fork tender.
- Serve in a platter with the broth from pan in a gravy boat or pitcher.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 12 servings | |
| Calories 331 | |
| Calories from Fat 122 | 37% |
| Total Fat 13.53g | 17% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 237mg | 10% |
| Potassium 842mg | 24% |
| Total Carbs 20.31g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.97g | 4% |
| Protein 31.3g | 50% |
