Esta es una exhibición prevé de cómo se va ver la receta de 'Tangy Beef Pot Roast' imprimido.

Receta Tangy Beef Pot Roast
by Global Cookbook

Tangy Beef Pot Roast
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 Tbsp. vegetable oil
  • 3 lb boneless cross rib or possibly blade pot roast
  • 3 c. sliced onions
  • 1 1/2 c. beef stock or possibly water
  • 1/4 c. brown sugar packed
  • 1/4 c. red wine vinegar
  • 1 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp grnd cloves
  • 1 x bay leaf
  • 8 x potatoes, halved
  •     Sauce
  • 1/2 c. all-purpose flour
  • 1 c. light lowfat sour cream
  • 1 x sweet green pepper sliced

Direcciones

  1. In dutch oven, heat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 min. Drain off any fat.
  2. Use 18- to 24-c. (4.5 L to 6 L) slow cooker; combine all but sauce; pour over roast. Cook on Low for 7 to 8 hrs, or possibly cook on high for 5 hrs.
  3. Sauce: In small bowl, whisk flour into lowfat sour cream; add in the green peppers. Add in it to slow cooker. Cook on high for 15 to 20 min or possibly till thickened.
  4. NOTES : There is a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten.