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Italian Pot Roast Recipe
|Dried mushrooms||1 Ounce (5 Large Ones)|
|Hot water||1 Cup (16 tbs)|
|Olive salad/Salad oil||2 Tablespoon|
|Onions||2 Large, chopped|
|Chuck roast||4 Pound|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||4 Clove (20 gm) (Minced/Mashed)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Pitted ripe olives||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3285 Calories from Fat 1112
% Daily Value*
Total Fat 127 g195.8%
Saturated Fat 34.4 g172.2%
Trans Fat 0 g
Cholesterol 979.9 mg
Sodium 5546.5 mg231.1%
Total Carbohydrates 112 g37.3%
Dietary Fiber 17.8 g71.4%
Sugars 37 g
Protein 412 g824.9%
Vitamin A 20% Vitamin C 115.6%
Calcium 49.4% Iron 229.2%
*Based on a 2000 Calorie diet
Drain, discarding soaking liquid, and slice in 1/4-inch strips, removing any hard stems.
Heat 2 tablespoons oil in a large frying pan which has a cover, or a Dutch oven.
Add onions and cook, stirring, until golden; remove with a slotted spoon and reserve.
Sprinkle meat with salt, pepper, and ginger.
Brown slowly on both sides in the oil remaining in the pan.
Distribute the onion and garlic around the meat, cover, and cook over very low heat for 1 hour.
After 1 hour, add the mushrooms, tomato sauce, and olives.
Cover and simmer 1 to 2 hours longer (the meat probably will be tender after about 1 hour, but will improve in flavor with further cooking).
Skim off any excess oil.