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|Arm pot roast/Blade pot roast||4 Pound (1 Roast, 3 To 4 Pound)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Onion||1 Large, sliced 1/4 inch thick|
|Ground cloves||1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Gingersnap crumbs||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3294 Calories from Fat 955
% Daily Value*
Total Fat 109 g167.1%
Saturated Fat 34.3 g171.6%
Trans Fat 5.9 g
Cholesterol 635.1 mg
Sodium 7304.9 mg304.4%
Total Carbohydrates 145 g48.4%
Dietary Fiber 11.9 g47.5%
Sugars 69.9 g
Protein 415 g830.8%
Vitamin A 2.2% Vitamin C 45.3%
Calcium 51.6% Iron 226.4%
*Based on a 2000 Calorie diet
Dredge roast with seasoned flour.
Melt shortening in a Dutch oven and brown meat on both sides.
Pour off drippings.
Add vinegar, water, onion, bay leaf and spices.
Cover tightly and simmer 3 hours.
Remove bay leaf.
Add raisins and continue cooking 30 minutes or longer until meat is tender and raisins are soft.
Thicken liquid from meat with gingersnap crumbs.
Let sauerbraten stand 10 minutes before slicing.