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Easy Beef Pot Roast Recipe
|Vegetable oil||2 Tablespoon|
|Brisket/Top rump||3 Pound (1.5 Kilogram)|
|Onions||2 Large, peeled and sliced|
|Aubergine||1 , trimmed and roughly chopped|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Beef stock||1⁄2 Pint (300 Milliliter)|
|Red wine||1⁄2 Pint (300 Milliliter)|
|Ground black pepper||To Taste|
|Freshly chopped basil||2 Tablespoon|
|Tomatoes||8 Ounce, peeled and chopped (225 Gram)|
|Basil sprig||3 (For Garnish)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 4326 Calories from Fat 2624
% Daily Value*
Total Fat 292 g448.7%
Saturated Fat 106.9 g534.7%
Trans Fat 0 g
Cholesterol 925.3 mg
Sodium 1849 mg77%
Total Carbohydrates 103 g34.2%
Dietary Fiber 26.5 g106%
Sugars 42.2 g
Protein 270 g539.8%
Vitamin A 74.9% Vitamin C 153.6%
Calcium 38.4% Iron 157.5%
*Based on a 2000 Calorie diet
Heat oil in a large flameproof casserole, fry meat until browned.
Remove from pan, add vegetables, except tomatoes.
Fry for 5 mins.
Return meat to casserole, pour in stock and wine.
Bring to just below boiling, cover.
Simmer-for 3 hrs, or until cooked.
Add tomatoes for last 30 mins of cooking time.
Garnish with basil and serve.