Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sam Arnold's Cowboy Pot Roast

StarStarStarStarStar

Your rating

Recipe

 

Yield

4 servings

Prep

20 min

Cook

2 hrs

Ready

2 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 pounds beef roast, pot roast
*
2 tablespoons margarine
or, 2 tb canola oil, puritan
Camera
½ medium white onion
Camera
1 ¼ cups beef stock
prefer veal stock if possible
Camera
1 teaspoon sugar
Camera
6 ounces apricots
dried, 1 pkg
Camera
1 teaspoon lemon zest
grated
Camera
1 x salt and black pepper
to taste
* Camera
1 x leeks
white only, *
* Camera

Ingredients

Amount Measure Ingredient Features
1.4 kg beef roast, pot roast
*
3E+1 ml margarine
or, 2 tb canola oil, puritan
Camera
0.5 medium white onion
Camera
296 ml beef stock
prefer veal stock if possible
Camera
5 ml sugar
Camera
173.4 ml/g apricots
dried, 1 pkg
Camera
5 ml lemon zest
grated
Camera
1 x salt and black pepper
to taste
* Camera
1 x leeks
white only, *
* Camera

Directions

  • Blanch the leeks with boiling water and then slice them.

Cut the pot roast into small cubes (about 1-inch in size).

Put a casserole over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize.

When the onions are transparent and browned, add the meat to quickly brown.

Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes.

Heat the oven to 350℉ (180℃). and add the drained blanched leeks to the pot and adjust the salt and pepper to taste.

Bake in the oven for 2 hours or until beef is tender.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 9158% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 228mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 17% Vitamin C 9%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe