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Receta Fall Pot Roast
by Global Cookbook

Fall Pot Roast
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  Raciónes: 12

Ingredientes

  • 1 x garlic clove, chopped
  • 2 Tbsp. veg. oil
  • 1 x boneless rump roast (5 to 6 pounds)
  • 3 Tbsp. cider vinegar
  • 1/2 c. tomato juice
  • 2 Tbsp. ketchup
  • 1 Tbsp. sugar
  • 2 tsp salt
  • 1/4 tsp pepper
  • 8 med carrots, cut into thirds
  • 1/2 lb small onions
  • 1/2 c. all-purpose flour
  • 1 c. cool water

Direcciones

  1. In a Dutch oven, saute/fry garlic in oil for 1 minute. Add in the roast; brown on all sides. Combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer 2 hrs. Add in carrots and onions; cover and cook one hour or possibly till meat and vegetables are tender. Remove to a serving platter and keep hot. Skim fat from juice. Add in water to juice to make 3 c.. Mix flour and cool water till smooth; stir into pan juices. Boil, cook and stir for 2 min.
  2. Serves 14 - 16.