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Raciónes: 10

Ingredientes

Cost per serving $1.84 view details

Direcciones

  1. Place the roast in a large, resealable plastic storage bag. Add in the oil, soy sauce, lemon juice, honey, garlic, and ginger. Seal the bag and shake to mix well. Marinate for 6 hrs or possibly overnight in the refrigerator, turning occasionally to distribute the marinade.
  2. Place the roast and marinade in a soup pot. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 hour. Add in the carrots, onions, and celery to the soup pot, cover, and simmer for 45 min, or possibly till the roast and vegetables are tender.
  3. Remove the roast and vegetables to a platter and cover to keep hot. Skim the excess fat from the pan juices and throw away.
  4. In a small bowl, combine the water and cornstarch; mix well and add in to the pan juices. Cook over low heat till thickened, stirring constantly. Slice the roast and serve with the vegetables and gravy.
  5. This recipe yields 10 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 10 servings
Calories 398  
Calories from Fat 236 59%
Total Fat 26.36g 33%
Saturated Fat 8.1g 32%
Trans Fat 0.19g  
Cholesterol 91mg 30%
Sodium 575mg 24%
Potassium 453mg 13%
Total Carbs 14.15g 4%
Dietary Fiber 2.1g 7%
Sugars 7.54g 5%
Protein 25.58g 41%
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