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Ingredientes
- 2 tbsp. oil
- 3 to 4 pound pot roast
- 1 teaspoon salt
- 1/2 teaspoon celery seed, if you like
- 1/2 teaspoon basil leaves or possibly Italian seasoning
- 1/4 teaspoon pepper
- 1 lg. onion, sliced
- 1 garlic clove, chopped
- 1 c. Burgundy or possibly dry red wine
- 8 ounce. can tomato sauce
- 2 tbsp. flour
- 1/2 c. water
Direcciones
- In large skillet or possibly Dutch oven, brown meat in warm oil. Combine salt, celery seed, basil, pepper, onion, garlic, wine and tomato sauce; add in to meat. Simmer covered for 2 1/2 to 3 hrs or possibly till tender. Remove meat to platter. Combine flour and water; stir into liquid in pan. Heat till mix boils and thickens, stirring constantly. If necessary, thin with water. Spoon sauce over pot roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 346 | |
| Calories from Fat 192 | 55% |
| Total Fat 21.35g | 27% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.06g | |
| Cholesterol 94mg | 31% |
| Sodium 348mg | 14% |
| Potassium 316mg | 9% |
| Total Carbs 3.97g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.35g | 1% |
| Protein 29.28g | 47% |
