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Seville Pot Roast Recipe
|Chuck roast||4 Pound (Rump Or Boneless)|
|Stuffed green olives||5 Ounce|
|Onion||1 Medium, chopped (0.5 Cup)|
|Strained carrots||5 Ounce (Baby Pack)|
|Water||1 Cup (16 tbs)|
|Instant coffee powder||1 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
Calories 431 Calories from Fat 174
% Daily Value*
Total Fat 19 g29.4%
Saturated Fat 7.8 g38.8%
Trans Fat 0 g
Cholesterol 139.1 mg
Sodium 755.5 mg31.5%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1 g4.2%
Sugars 3.8 g
Protein 51 g102.4%
Vitamin A 62.2% Vitamin C 5.1%
Calcium 6% Iron 27.5%
*Based on a 2000 Calorie diet
2 Brown beef in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
3 Saute onion until soft in same pan; stir in carrots, water, instant coffee, sugar, salt and pepper.
Place beef with onion mixture in slow cooker; cover.
4 Cook on low (190Â° to 200Â°) for 10 hours, or on high (290Â° to 300Â°) for 6 hours, or until beef is tender when pierced with a two-tined fork.
Remove beef to serving platter and keep warm.
5 Turn heat control to high (290Â° to 300Â°).
Combine cream and flour in a cup.
Stir into liquid until well-blended; cover; simmer 15 minutes.
6 Carve meat into 1/4-inch thick slices and pass gravy separately.
Serve with saffron rice, if you wish.
HOSTESS TIP: To prepare saffron rice, crush about 3 strands of saffron and stir into cooking water for rice.
For 8 servings of 1 cup each, you will need 2 cups uncooked rice.