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Pot Roast Teriyaki

 

10

Yield

4

servings

Prep

10

min

Cook

210

min

Ready

220

min

Trans-fat Free
 

Ingredients

2 pounds beef roast
round tip
1 tablespoon all-purpose flour
½ teaspoon salt
teaspoon black pepper
*
¼ teaspoon curry powder
*
1 tablespoon lard
cooking
cup honey
cup soy sauce, tamari
cup water
cup sherry wine
dry
*
teaspoon ginger
ground
*
1 tablespoon cornstarch
1 x rice, cooked
*

Directions

Combine flour, salt, pepper, and curry powder.

Dredge meat in seasoned flour and brown in fat.

Remove meat from pan and pour off fat drippings.

Add honey, soy sauce, water, wine, and ginger; mix well.

Return meat to pan.

Cover and simmer for 3 to 3½ hours, or until done.

(Or cook in a 325℉ (160℃) oven for same amount of time.)

Turn meat once to cook it evenly throughout.

When done, remove meat and keep warm.

For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.

Let stand for 1 minute to allow fat to come to top.

Discard all but 4 tablespoons (or less) of fat.

Add enough water (or other liquid) to measure 3½ cups of liquid.

Return to pan.

In same cup, measure ½ cup cold water and blend in flour.

Add mixture slowly to liquid in pan.

Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.

Taste gravy and correct seasoning, if necessary, with salt and pepper.

Slice meat; serve with sauce over hot rice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 60042% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 870mg 36%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 122g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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