Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 pound beef chuck pot roast
- 2 tbsp. veg. oil
- Salt and pepper - to taste
- 1 c. water
- 2 teaspoon instant beef bouillon
- 1 teaspoon dry thyme
- 1/2 teaspoon dry rosemary
- 2 bay leaves
- 3 med. potatoes, peeled and sliced 1/2 inch thick
- 1 onion, cut into wedges
- 1 c. sliced carrots
- 1/2 c. buttermilk
- 1/4 c. all-purpose flour
Direcciones
- In a large kettle brown meat in warm oil (slowly) on all sides. Drain off excess fat. Sprinkle with salt and pepper. Add in water, bouillon granules, thyme, rosemary and bay leaves. Cover and bake in oven at 325 for two hrs. Add in potatoes, onion and carrots the last 15 min of roasting.
- Remove the meat and vegetables to hot platter; cover and keep hot. Skim fat from pan juices, remove bay leaves and add in water to juices to make 1 1/2 c. of liquid. Add in flour and buttermilk - cook and stir till thick and bubbly. Season to taste. Spoon over meat and vegetables. Serves 8.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 325 | |
| Calories from Fat 169 | 52% |
| Total Fat 18.77g | 23% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.06g | |
| Cholesterol 81mg | 27% |
| Sodium 64mg | 3% |
| Potassium 427mg | 12% |
| Total Carbs 11.22g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.61g | 1% |
| Protein 26.23g | 42% |
