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Pot Roast Teriyaki











Low Cholesterol, Trans-fat Free


2 pounds beef eye of round roast
1 tablespoon all-purpose flour
½ teaspoon salt
1/16 teaspoons black pepper
¼ teaspoon curry powder
1 tablespoon lard
cooking fat
cup honey
cup soy sauce, tamari
cup water
cup sherry
dry wine
teaspoon ginger
1 tablespoon cornstarch
1 x rice


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 325F 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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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 24612% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 752mg 31%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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