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Ingredientes
- 1/4 c. flour
- 2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon celery seed
- 1 (3 to 4 lb.) beef (arm or possibly blade-cut) pot roast
- Carrots and potatoes
- 2 tbsp. oil
- 1/3 c. vinegar
- 2 tbsp. brown sugar
- 1/4 c. water
- 1/4 teaspoon nutmeg
- 6 sm. whole onions or possibly cut up larger ones
Direcciones
- Combine flour, salt, pepper and celery seeds. Dredge pot roast in seasoned flour. Brown pot roast in oil. Pour off drippings.
- Combine vinegar, brown sugar, water and nutmeg. Pour vinegar mix over pot roast. Cover tightly and cook slowly in 325 degree oven 1 hour.
- Add in vegetables. Cook another 1 1/2 to 2 hrs or possibly till meat is tender and vegetables are done. This is my favorite pot roast recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 202 | 60% |
| Total Fat 22.43g | 28% |
| Saturated Fat 8.32g | 33% |
| Trans Fat 0.06g | |
| Cholesterol 77mg | 26% |
| Sodium 462mg | 19% |
| Potassium 485mg | 14% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.91g | 3% |
| Protein 22.69g | 36% |
