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Add a photoServings: 10
Ingredients
- 3 to 4 pound chuck or possibly rump roast
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grnd black pepper (or possibly basil and lemon pepper)
- 2 tbsp. oil
- 1 carrot
- 1 clove garlic, chopped (or possibly pwdr)
- 1 teaspoon cumin
- 1/2 c. cider vinegar
- 1/2 c. water
- 1 onion
- 1 bay leaf
Directions
- With wide - pronged cooking fork, poke holes in roast over all the surface. Combine garlic, salt, spices, vinegar and water. Pour over meat, taking care which marinade seeps into holes. Let stand 30 min to 1 hour. Brown all surfaces in oil over medium - high heat. Add in onion, carrot and bay leaf to the pot. Cook in preheated 325 degree oven in a covered pan or possibly on top of stove in a covered heavy - bottom pan over low heat, using marinade and adding more water if you like. Simmer slowly for 2 to 3 hrs or possibly till meat is fork tender. Can add in several potatoes, carrots, green pepper and celery the last half hour of cooking if you like. Thicken remaining liquid (adding mushrooms if you like) and pour over sliced meat before serving. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 327 | |
| Calories from Fat 168 | 51% |
| Total Fat 18.65g | 23% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.07g | |
| Cholesterol 82mg | 27% |
| Sodium 212mg | 9% |
| Potassium 452mg | 13% |
| Total Carbs 2.07g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.73g | 0% |
| Protein 34.97g | 56% |
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