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Correo Electrónico
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Ingredientes
- 1 (3 1/2 lb.) bottom round roast
- 2 tbsp. all-purpose flour
- 3 tbsp. vegetable oil
- 3 c. sliced onion
- 2 cloves garlic, chopped
- 1 teaspoon chili pwdr
- 1 (16 ounce.) can tomatoes in juice, crushed
- 2 stalks celery, cut into chunks
- 1/3 c. apricot preserves
- 1/4 c. chili sauce
- 3 tbsp. cider vinegar
- 1 tbsp. dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 8 carrots, cut into chunks
Direcciones
- Lightly dust roast with flour to coat proportionately. In large sauce pot, heat oil over medium high heat. Add in roast and brown on all sides. Remove to plate. Reduce heat to medium. Add in onion and garlic. Cook, stirring often, 8 min. Add in chili pwdr. Cook, stirring constantly, 1 minute. Stir in tomatoes with juice and next 9 ingredients. Bring to boil. Return roast to pot. Reduce heat to simmer. Cover and cook, turning occasionally, 1 hour and 50 min. Add in carrots. Cover and simmer 40 min or possibly till meat and carrots are tender. Remove meat to platter. Bring sauce to boil. Boil 3-5 min or possibly till sauce is reduced to 4 c.. Serve over meat. Calories/serving: about 455.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 168 | 48% |
| Total Fat 18.7g | 23% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.09g | |
| Cholesterol 75mg | 25% |
| Sodium 246mg | 10% |
| Potassium 737mg | 21% |
| Total Carbs 17.22g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.99g | 5% |
| Protein 28.47g | 46% |
