Sicilian Pot Roast
25
25
Ingredients
| 4 | pounds |
beef roast, rump
|
|
| 2 | ounces |
salt pork
chopped |
|
| 8 | each |
black olives
|
* |
| 8 | each |
green olives
stuffed |
* |
| 1 | large |
tomatoes
can crushed plum |
|
| 1 | x |
all-purpose flour
for dredging |
* |
| 1 | large |
onions
sliced |
|
| 1 | x |
salt and black pepper
|
* |
| ¼ | cup |
raisins, seedless
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
chopped |
Directions
Cut slits into meat and stuff alternately with black olives, stuffed olives, bits of garlic and salt pork.
Dredge the meat with flour and brown in hot oil.
Add tomatoes, raisins, and onions; season with salt and pepper.
Cover and cook in moderate 350℉ (180℃) oven 2½ hours or until tender.
Check occasionally, and add water if needed.
Nutrition Facts
Serving Size 575g (20.3 oz)Amount per Serving
Calories 117640% of calories from fat
% Daily Value *
Total Fat 53g
81%
Saturated Fat 16g
80%
Trans Fat
0g
Cholesterol 412mg
137%
Sodium 369mg
15%
Total Carbohydrate
12g
12%
Dietary Fiber 2g
10%
Sugars g
Protein
260g
Vitamin A 8%
•
Vitamin C 16%
Calcium 5%
•
Iron 69%
* based on a 2,000 calorie diet
How is this calculated?
