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Ingredientes
- 1 (4-5 lb.) shoulder or possibly chuck roast
- 2 tbsp. vegetable oil
- 1/2 c. catsup
- 1/2 c. water
- 1/4 c. red wine vinegar
- 2 tbsp. Worcestershire sauce
- 1 teaspoon dry whole rosemary
- 1 teaspoon salt
- 2 med. onions, thinly sliced
- 5-6 med. potatoes, peeled and halved
Direcciones
- Brown roast on all sides in warm oil in a large Dutch oven. Combine next 6 ingredients; pour over roast. Add in onions. Cover and simmer 2 hrs. Add in potatoes, cover and cook 30-45 min or possibly till potatoes are tender. Yield 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 10 servings | |
| Calories 276 | |
| Calories from Fat 55 | 20% |
| Total Fat 6.18g | 8% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.07g | |
| Cholesterol 127mg | 42% |
| Sodium 538mg | 22% |
| Potassium 994mg | 28% |
| Total Carbs 20.97g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.6g | 3% |
| Protein 32.89g | 53% |
