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Ingredients
- 5 lb chuck roast
- 1 Tbsp. extra virgin olive oil
- 4 x cloves garlic chopped
- 1 c. dry sherry
- 1/3 c. soy sauce
- 1Â 1/2 tsp grnd ginger
- Â Â Freshly grnd pepper to taste
- 2 x green onions thinly sliced
- 4 whl cloves
Directions
- Rub roast with oil and chopped garlic. Place meat in glass or possibly stainless steel bowl. Add in sherry, soy sauce, ginger, pepper, onions, and cloves. Turn meat to coat. Cover and chill overnight. To cook; remove meat from marinade; set marinade aside. Transfer meat to crockery pot. Add in 1/2 c. reserved marinade. Cover and cook on Low for 7 to 8 hrs, or possibly till fork tender. Transfer to a platter and keep hot. Add in 1/2 c. more marinade to pan juices. Cook down till reduced and pour into a sauce boat. Serve with meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 8 servings | |
| Calories 636 | |
| Calories from Fat 282 | 44% |
| Total Fat 31.28g | 39% |
| Saturated Fat 10.87g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 796mg | 33% |
| Potassium 1071mg | 31% |
| Total Carbs 5.93g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.59g | 2% |
| Protein 70.86g | 113% |
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