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Add a photoRaciónes: 8
Ingredientes
- 1 x ONION
- 1 x CARROT
- 1 x RIB OF CELERY
- 1 Tbsp. OIL
- 3 1/2 lb CHUCK ROAST
- 1/2 tsp THYME, Dry
- 1 x BAY LEAF
- 2 Tbsp. FLOUR
- 1 x SALT AND PEPPER TO TASTE
Direcciones
- CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 Min. REMOVE MEAT FROM POT. Add in VEGETABLES TO POT AND COOK Till Golden brown, ABOUT 10 Min. RETURN MEAT TO POT AND Add in 1 C. OF WATER, 2 teaspoon SALT, 1/2 teaspoon PEPPER, THE THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER, COVERED, FOR ABOUT 2 1/2 Hrs. TURN MEAT OCASSIONALLY. REMOVE MEAT TO A PLATTER. COVER LOOSELY WITH FOIL TO KEEP Hot. Throw away ALL THE VEGETABLES AND THE BAY LEAF. SKIM FAT FROM PAN JUICES. GRADUALLY Add in 1/2 C. WATER TO INTO THE FLOUR. Add in THE FLOUR Mix TO THE PAN AND COOK, STIRRING, Till THE GRAVY COMES TO A BOIL AND THICKENS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 8 servings | |
| Calories 427 | |
| Calories from Fat 202 | 47% |
| Total Fat 22.45g | 28% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.04g | |
| Cholesterol 131mg | 44% |
| Sodium 144mg | 6% |
| Potassium 756mg | 22% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.93g | 1% |
| Protein 49.44g | 79% |
