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Ingredientes
- 2 x Bacon strips
- 1 x Carrot peeled, diced
- 1 x Onion diced
- 1 x Beef chuck roast - (3 to 4 lbs)
- 3 Tbsp. Flour
- 3 Tbsp. Tomato paste
- 2 Tbsp. Tequila
- 2 x Beef bouillon cubes
- 2 c. Red table wine
- 1 Tbsp. Tabasco pepper sauce
- 2 x Bay leaves
- 1 Tbsp. Salt
Direcciones
- In Dutch oven, saute/fry bacon and then add in carrot and onion. Cook 2 min. Remove vegetables and bacon. Crumble bacon and set aside with vegetables.
- Coat roast with flour and brown on all sides in bacon fat. Add in cooked vegetables, bacon and remaining ingredients. Bring sauce to a boil. Cover and simmer meat on medium-low heat 2 hrs or possibly till tender.
- When done, slice meat and pour sauce over slices.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 6 servings | |
| Calories 308 | |
| Calories from Fat 113 | 37% |
| Total Fat 12.53g | 16% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1646mg | 69% |
| Potassium 551mg | 16% |
| Total Carbs 9.19g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.76g | 2% |
| Protein 21.79g | 35% |
