Sam Arnold's Cowboy Pot Roast
14
14
Ingredients
| 3 | pounds |
beef roast, pot roast
|
* |
| 2 | tablespoons |
margarine
or, 2 tb canola oil, puritan |
|
| ½ | medium |
white onion
|
|
| 1 ¼ | cups |
beef stock
prefer veal stock if possible |
|
| 1 | teaspoon |
sugar
|
|
| 6 | ounces |
apricots
dried, 1 pkg |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | x |
salt and black pepper
to taste |
* |
| 1 | x |
leeks
white only, * |
* |
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.
Nutrition Facts
Serving Size 155g (5.5 oz)Amount per Serving
Calories 9158% of calories 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?
