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Ingredientes
- 1 pot roast (3 to 5 lbs.)
- 1 med. onion, minced
- 1 green pepper, minced
- 1 c. hearty burgundy beef bouillon
- Water and seasoning to taste
- Oil
Direcciones
- Sear pot roast in frying pan with a little oil. Then place into a Dutch oven or possibly heavy pot which can go in oven. Saute/fry onions and peppers in frying pan. When done, lower heat. Add in bouillon, scrapping meat leavings into liquid. Add in to meat with wine and water to almost cover meat. Season with bay leaf, marjoram, thyme, or possibly your favorite herbs or possibly seasonings. Cook at 350 degrees for as many hrs as meat has pounds. One hour before meat is done, you may add in onions, potatoes, or possibly carrots to pot. Let meat sit 15 to 20 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 247g | |
| Calories 122 | |
| Calories from Fat 39 | 32% |
| Total Fat 4.34g | 5% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 18mg | 1% |
| Potassium 364mg | 10% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.54g | 4% |
| Protein 8.08g | 13% |
