California Pot Roast
Add a Californian taste to your pot roast with this tasty recipe that will have you licking your chops! 92
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Ingredients
| 2 | pounds |
beef
stew pieces |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1/16 | teaspoon |
black pepper
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped fine |
|
| 2 | each |
carrots
sliced |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | cup |
water
|
|
| 1 | x |
sugar
substitite equivalant 1/2 c |
* |
Directions
Dredge meat well in flour, salt, and pepper. Brown in oil in skillet; add remaining ingredients. Cover. Simmer about 4 hours over low heat.
Nutrition Facts
Serving Size 357g (12.6 oz)Amount per Serving
Calories 69757% of calories from fat
% Daily Value *
Total Fat 44g
68%
Saturated Fat 17g
84%
Trans Fat
0g
Cholesterol 195mg
65%
Sodium 799mg
33%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
6%
Sugars g
Protein
123g
Vitamin A 103%
•
Vitamin C 7%
Calcium 4%
•
Iron 37%
* based on a 2,000 calorie diet
How is this calculated?
I made some substitutions and it was delicious! - Browned about 8 cloves of garlic sliced in half with a couple of teaspoons of butter and a little olive oil. - Removed and added an almost a 3 lb. roast (no flour) and browned both sides. - Added slivered onions on the sides (not much room) and topped with the garlic. - Added about 1/4 cup of Coconut Aminos. - Added about a cup of Kettle and Fire Keto Mushroom Bisque soup. - Low simmered 3.5-4 hours. Sprinkled with salt and pepper. Tender as can be and delicious. There wasn't enough room in the pot for any vegetables so I roasted some carrots and brussels sprouts on the side.
about 2 years ago