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Pot Roast Recipe
|Beef stock||1⁄2 Pint|
|Rump steak pieces||20 Ounce|
|Red wine||1⁄4 Pint|
|Onion||1 Small, finely chopped|
|Mixed herbs||1 Teaspoon, dried|
|Flour||1 1⁄2 Tablespoon|
|Carrots||1⁄4 Pound, sliced with a fluted chip cutter|
|Gravy browning||4 Drop|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1476 Calories from Fat 449
% Daily Value*
Total Fat 50 g76.8%
Saturated Fat 19.5 g97.5%
Trans Fat 0 g
Cholesterol 26.9 mg
Sodium 1011.2 mg42.1%
Total Carbohydrates 58 g19.4%
Dietary Fiber 10 g39.8%
Sugars 14.8 g
Protein 179 g358.7%
Vitamin A 482.6% Vitamin C 133.2%
Calcium 16.9% Iron 28.3%
*Based on a 2000 Calorie diet
Drain the meat, reserving the marinade.
Melt the lard or dripping in a pan, add the meat and baby onions and fry until browned.
Transfer to an ovenproof casserole.
Add the flour to the fat remaining in the pan and fry gently until browned.
Stir in the marinade and bring to the boil.
Add to the casserole with the carrots, seasoning and gravy browning.
Cover and cook at 300Â°F, Gas Mark 2 for 1 1/2 hours or until the meat is tender.
Serve the meat in a hot dish with the vegetables arranged around it.
Garnish with chopped parsley just before serving.