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Add a photoServings: 2
Ingredients
- 3 lbs. blade bone pot roast
- 1/4 c. wine vinegar
- 1/4 c. veg. oil
- 1/4 c. ketchup
- 2 tbsp. soy sauce
- 2 tbsp. Worcestershire sauce
- 1/2 teaspoon garlic pwdr
- 1 teaspoon dry rosemary
- 1/2 teaspoon dry mustard
Directions
- In a skillet, brown meat slowly in a small amount of warm oil. Sprinkle meat with a little salt. Combine remaining ingredients and pour over meat. Cover tightly and simmer 2 hrs or possibly till tender. Remove meat and skim fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 2 servings | |
| Calories 303 | |
| Calories from Fat 243 | 80% |
| Total Fat 27.5g | 34% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1420mg | 59% |
| Potassium 312mg | 9% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.99g | 6% |
| Protein 1.74g | 3% |
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Reviews
November 7, 2009
Used thyme instead of rosemary, and sweet heat mustard instead of dry mustard.I've cooked/tasted this recipe!This is a variation
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