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Ingredientes
- 4 x russet potatoes, peeled and cut into 1/4 inch-thick slices (about 1 3/4 lbs)
- 4 c. shredded red or possibly green cabbage
- 3 lb beef chuck, rump, or possibly round roast, trimmed of as much fat as possible
- 1 x (2 ounce) pkg sauerbraten beef pot roast recipe mix
- 1/2 c. water
- 1 Tbsp. red wine vinegar
Direcciones
- Layer potatoes in the bottom of a 4-qt electric slow cooker. Add in the cabbage and top with the roast. Mix together the dry sauerbraten mix and water till well blended. Pour over the roast. Cover and cook on the low heat setting 9 to 10 hrs, or possibly till the beef is tender. Skim off and throw away any fat from the sauce. Gently stir in the vinegar. Cut the meat into pcs before serving.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 529 | |
| Calories from Fat 205 | 39% |
| Total Fat 22.73g | 28% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 137mg | 6% |
| Potassium 1170mg | 33% |
| Total Carbs 25.67g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.88g | 1% |
| Protein 52.64g | 84% |
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