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Ingredientes
- 3 to 4 pound beef arm roast or possibly chuck roast
- 3 tbsp. flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 tbsp. salad oil
- 1 beef bouillon cube or possibly 1 teaspoon instant beef bouillon
- 1/2 c. warm water
- 2 bay leaves
- 1/2 teaspoon dry marjoram leaves
- 1/2 teaspoon dry basil leaves
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dry parsley flakes
Direcciones
- Combine flour, salt and pepper in large plastic bag. Shake mix. Dredge pot roast in seasoned flour. Heat salad oil in Dutch oven. Brown pot roast on both sides on medium heat.
- Dissolve bouillon in warm water. Add in bay leaves, marjoram, basil, garlic salt and parsley flakes. Pour over pot roast.
- Cover tightly, simmer gently for 2 1/2 to 3 hrs till meat is tender. Add in vegetables, carrots, onions, potatoes, the last hour of cooking. Remove bay leaves and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 202 | 61% |
| Total Fat 22.43g | 28% |
| Saturated Fat 8.07g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 249mg | 10% |
| Potassium 235mg | 7% |
| Total Carbs 1.62g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 28.98g | 46% |
