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Ingredientes
- 4 pound pot roast
- 3 tbsp. oil
- 1/4 c. minced onion
- 1/2 c. stock
- Salt & pepper
- 2 tbsp. prepared mustard
- 1/4 c. chili sauce
- 1 tbsp. Worcestershire sauce
- 1 tbsp. vinegar
- 1 tbsp. sugar
- 2 tbsp. flour
- 1/4 c. water
Direcciones
- In a deep flameproof casserole, heat oil and brown meat on all sides. Pour off excess fat, leaving 1 Tbsp.. Add in onion and half the stock. Season lightly, cover tightly and cook over a low heat on top of stove or possibly in a low oven, 325 degrees for 2 1/2 hrs.
- Combine mustard, chili sauce, Worcestershire sauce, vinegar, sugar and flour and stir in the water. Pour over meat and continue cooking 30 min, or possibly till meat is tender. Transfer meat to a platter and add in remaining stock to the pot. Simmer 5 min, strain and spoon a little of the sauce over the beef, serving the rest separately. Accompany warm beef dish with cooked root vegetables, buttered noodles. NOTE: Adding minced white part of leek with the onion gives a subtle and delicious taste to the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 381 | |
| Calories from Fat 228 | 60% |
| Total Fat 25.31g | 32% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.09g | |
| Cholesterol 108mg | 36% |
| Sodium 158mg | 7% |
| Potassium 295mg | 8% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.35g | 1% |
| Protein 33.27g | 53% |
