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Ingredientes
- 3-4 pound venison roast (or beef roast)
- 2 tablespoons ghee, bacon grease, or oil or choice
- 2 carrots, peeled and diced
- 2 stalks of celery, chopped into crescents
- 1 sweet onion, diced
- 1 turnip, peeled and diced
- 2 tablespoons fresh thyme leaves (and extra for optional garnish)
- 1 tablespoon Worcestershire sauce
- sea salt and ground pepper, to taste
- 3 cups beef broth (or broth of choice)
- 28-ounce can of crushed tomatoes
View Full Recipe at Cavegirl Cuisine
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2150g | |
| Calories 729 | |
| Calories from Fat 269 | 37% |
| Total Fat 30.13g | 38% |
| Saturated Fat 17.07g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 3828mg | 160% |
| Potassium 4024mg | 115% |
| Total Carbs 104.62g | 28% |
| Dietary Fiber 24.7g | 82% |
| Sugars 25.87g | 17% |
| Protein 26.66g | 43% |
