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Ingredientes
- 4 lb Pot roast, rump roast works well
- 2 Tbsp. Shortening
- 1 x Onion, sliced
- 1 x Bay leaf, crumbled
- 1 Tbsp. Brown sugar
- 1 tsp Salt
- 2 Tbsp. Vinegar
- 3 Tbsp. Catsup
- 1/3 c. Raisins
Direcciones
- Another recipe I picked up while in Latin America. No ingredients you can't get locally.
- Heat shortening, brown meat. Add in onion and salt. Cover and cook for 15 min. Blend together the brown sugar, vinegar, catsup and raisins and add in to the meat. Cover and cook for 2 to 2 1/2 hrs, on a low heat.
- When the meat is tender, this dish is ready to serve. However, it is a good dish to prepare in advance and to store in a casserole over night.
- If the meat is sliced before it is placed in the casserole to be stored, it is ready to serve after reheating. The reheating will take about 1-1/2 hrs in a fairly warm oven (3250F). The extra cooking increases the flavor of the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 764 | |
| Calories from Fat 431 | 56% |
| Total Fat 47.88g | 60% |
| Saturated Fat 18.15g | 73% |
| Trans Fat 1.43g | |
| Cholesterol 215mg | 72% |
| Sodium 580mg | 24% |
| Potassium 656mg | 19% |
| Total Carbs 13.48g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.08g | 7% |
| Protein 66.28g | 106% |
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