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Ingredientes
- 2 to 2 1/2 pound rib end loin of pork
- 2 to 2 1/2 pound boneless chuck, round or possibly rump roast
- 1 lg. onion
- 1/2 c. water
- 1 tbsp. seasoned salt
- 4 peppercorns
- 1 bay leaf
- 1 pound sm. onions
- 8 med. carrots, cut in lengths
Direcciones
- Brown pork and beef slowly on all sides in heavy kettle or possibly dutch oven. Pour off all but 1 Tbsp. of fat. Add in minced onion and saute/fry till golden brown. Return meat to kettle and add in water, salt, peppercorns and bay leaf. Cover and simmer 1 1/2 hrs or possibly till meats are tender when pierced with fork. Place carrots and onions around and on top of roasts. Heat to boiling, then simmer uncovered for 1/2 hour or possibly till tender.
- GRAVY: Let fat rise to top of juices in kettle; skim off. Then measure liquid and return to kettle. For every c. of liquid, blend 1 Tbsp. of flour with 1 Tbsp. cool water to make a smooth paste. Stir into liquid. Cook till gravy thickens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 10 servings | |
| Calories 287 | |
| Calories from Fat 155 | 54% |
| Total Fat 17.22g | 22% |
| Saturated Fat 6.81g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 782mg | 33% |
| Potassium 408mg | 12% |
| Total Carbs 9.53g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.36g | 3% |
| Protein 22.71g | 36% |
