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Ingredientes
- 1 x (4-lb) pot roast or possibly rump roast
- 1 x Onion, thinly sliced
- 2 x Cloves garlic, minced
- 2 tsp Seasoning salt
- 1/4 tsp Pepper
- 1/3 c. Extra virgin olive oil
- 3 Tbsp. Wine vinegar
- 2 Tbsp. Vegetable oil
- 1 c. Water
- 1 Tbsp. Dijon mustard, mixed with
- 1 c. Water
Direcciones
- In a large bowl, marinate meat in onion, garlic, salt, pepper, oil and vinegar. Marinate at least 2 hrs, turning meat at least once. Drain and save marinade. In a Dutch oven, heat vegetable oil, add in meat and brown on all sides. Add in marinade and 1 c. of water, cover tightly and simmer for 3 or possibly more hrs till meat is tender. Add in mustard to meat and cook till liquid is reduced and sauce is thickened somewhat. To serve, carve meat in thin slices and pour sauce over the slices.
- Yield: 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 122 | |
| Calories from Fat 111 | 91% |
| Total Fat 12.52g | 16% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 80mg | 2% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.99g | 1% |
| Protein 0.41g | 1% |
