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Ingredientes
- 1 beef cross rib pot roast (about 3 1/2 lbs.)
- 1 tbsp. oil
- 1 (13 3/4 ounce.) can beef broth
- 1/2 c. California brandy
- 1/2 bay leaf
- 1/4 teaspoon thyme, crumbled fine
- 2 lbs. sm. red-skinned potatoes
- 1/2 pound sm. boiling onions
- 1/2 pound sm. carrots
- 1 pound zucchini, quartered
- 1 sm. cabbage, cut in wedges
- 2 tbsp. cornstarch
Direcciones
- Brown beef on all sides in oil. Add in broth, 1/4 c. brandy, bay leaf, and thyme; bring to a boil. Cover and cook slowly till meat is almost tender, 2 1/2 to 3 hrs. Add in potatoes, onions, and carrots. Cover and cook 20 min till almost tender. Add in zucchini and cabbage; cook 5 - 10 min longer. Remove meat and vegetables to serving platter and keep hot. Skim fat from broth; remove bay leaf. Mix cornstarch with remaining 1/4 c. brandy and stir into broth remaining. Cook, stirring, till sauce boils and thickens. Turn into serving bowl and pass separately. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 993g | |
| Recipe makes 2 servings | |
| Calories 426 | |
| Calories from Fat 74 | 17% |
| Total Fat 8.39g | 10% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 857mg | 36% |
| Potassium 1647mg | 47% |
| Total Carbs 51.2g | 14% |
| Dietary Fiber 14.5g | 48% |
| Sugars 21.98g | 15% |
| Protein 10.91g | 17% |
