Search
by Ingredient

Clay Hill Farm Yankee Pot Roast

StarStarStarStarStar

Submitted by CATHYJEAN13

YIELD

8 servings

PREP

10 min

COOK

4 hrs

READY

4 hrs

Ingredients

6 2.7
POUNDS KG BEEF ROAST, RUMP
trimmed
2 473
CUPS ML RED WINE *
2 473
CUPS ML TOMATO JUICE
1 1
LARGE LARGE ONIONS
minced
2 2
EACH EACH CARROTS
finely minced
1 1
EACH EACH GARLIC CLOVES
minced
½ 118
CUP ML BROWN SUGAR *
2 2
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML NUTMEG
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Do not brown the pot roast.

Place the meat in a heavy roasting pan that has a tight fitting lid.

Mix all the other ingredients together and pour over the meat.

Cover and cook at 300℉ (150℃). for about ¾ hour per pound.

Turn roast over about halfway through cooking time.

Let roast rest, thicken gravy and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 618 31% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 300mg 100%
Sodium 140mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 189g
Vitamin A 57% Vitamin C 23%
Calcium 4% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

    Email this recipe