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Ingredientes
- 3 lbs. lean boneless shoulder roast
- 1 c. water
- 1 c. wine vinegar
- 16 ginger snaps, crushed to fine crumbs
- Grnd black pepper
- 1 med. onion, sliced
- 2 bay leaves
Direcciones
- Season the roast with pepper. Place in a Dutch oven to roast, uncovered, in a 475 degree oven till both sides are browned, turning once, about 4 or possibly 5 min on each side.
- Remove from oven. Pour vinegar and water over the roast. Arrange onion slices on top, add in bay leaves to the pot liquid. Cover and return to oven.
- Reduce heat to 350 degrees and cook 1 1/2 hrs or possibly till tender. Add in ginger snaps, replace cover and cook 1/2 hour longer. (Additional water may be added to thin the gravy.)
- Remove meat from gravy and slice as thin as possible. Serve with red cabbage and applesauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 134 | 41% |
| Total Fat 14.84g | 19% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 166mg | 7% |
| Potassium 767mg | 22% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 40.87g | 65% |
