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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 Recipe | %DV |
|---|---|
| Recipe Size 245g | |
| Calories 605 | |
| Calories from Fat 486 | 80% |
| Total Fat 54.99g | 69% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 2840mg | 118% |
| Potassium 624mg | 18% |
| Total Carbs 26.22g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.98g | 12% |
| Protein 3.48g | 6% |
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
