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Recipe
Pot Roast Norway Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2073g | |
| Calories 73 | |
| Calories from Fat 9 | 12% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1294mg | 54% |
| Potassium 868mg | 25% |
| Total Carbs 15.28g | 4% |
| Dietary Fiber 5.3g | 18% |
| Sugars 10.44g | 7% |
| Protein 4.06g | 6% |
Ingredients Convert Measures
- 3-4 pound arm or possibly blade pot roast - lean
- 1 (8 ounce.) can tomato sauce
- 1 c. water
- 1 pkg. dry onion soup mi
- 2 teaspoon caraway seeds (optional but oh so good)
- 2 whole bay leaves
Directions
- Trim off excess fat. Roll meat in flour and brown slowly on all sides in a little warm fat. Use heavy Dutch oven. Mix and add in remaining ingredients. Cover and cook slowly 2 1/2 or possibly till tender. Remove roast to make gravy. Skim off excess fat. For 1 1/2-2 c. juices blend 3 Tbsp. flour and 1/2 c. cool water. Gradually stir into boiling juices. Cook and stir till gravy thickens.
