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Add a photoServings: 12
Ingredients
- 3-4 thin slices leftover pot roast per person
- 2 c. leftover pot roast gravy
- 1 sm. pkg. gelatin soaked in 1/4 c. cool water
- 1/4 c. sherry
- Minced parsley or possibly olives
Directions
- Arrange pot roast slices in 2 rows in a tupperware egg tray. Throw away any fat from gravy and heat. Add in gelatin and stir till dissolved and then allow to cold. Spoon over meat, seal and chill 4 hrs or possibly till set. Garnish with parsley or possibly olives and serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 12 servings | |
| Calories 793 | |
| Calories from Fat 441 | 56% |
| Total Fat 48.9g | 61% |
| Saturated Fat 19.26g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 242mg | 81% |
| Sodium 154mg | 6% |
| Potassium 595mg | 17% |
| Total Carbs 7.06g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.45g | 4% |
| Protein 74.38g | 119% |
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