1 of 15 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (630g) Recipe makes 6 servings |
||
| Calories 968 | ||
| Calories from Fat 557 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.9g | 95% | |
| Saturated Fat 22.4g | 111% | |
| Monounsaturated Fat 28.8g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 183mg | 61% | |
| Sodium 709mg | 29% | |
| Potassium 1513mg | 43% | |
| Total Carbohydrate 35.4g | 11% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 16.9g | ||
| Protein 51.7g | 103% | |
From: Kahlanne
On Nov 19, 2009
I love roast but was looking for something a little different. I am glad I gave this a try. Every family member, exception of 8 mo old, loved this recipe which is saying something considering we are a family of 7. Plus, the house smells devine while this is cooking! I made mine in a large crockpot which was extremely easy. I substituted half of the hoisin sauce with oyster sauce since my hoisin was very sweet. Btw, I don't like oysters. I also tossed in a can of mushrooms and two chopped celery stalks. The first night I served this over mashed potatoes. The next night's leftovers were served over rice. We had one small bowl of leftovers (no meat left) which I mixed with the rice and put in the fridge. It was so good the next day for lunch. I promise it gets better each day. Definitely a recipe for our Family Favorites Cookbook
From: Chef #1163587
On Nov 17, 2009
Really very rich meal. I changed the number of servings (I think to 2) and it was so rich that we had leftovers for another night. I did also add cubed red potatoes to the recipe. Very good, but very rich.
From: Polar Bear
On Feb 5, 2004
This is very delicious! I have done it twice. First time, I made it, I followed the directions to the letter. It was flavorful. Next time, I modified it - Step 8, placed 2 cups wine, carrots, and water. Then I simmered it for 1 hour. I used a can of Italian tomatoes with garlic. Take note garlic is not included in the recipe, neither is parsley. They are both optional, but we prefer it that way. After simmering for a long time, there is no need to thicken the sauce in our opinion, but then again, that is a matter of taste. The hoisin sauce made the sauce thicker and richer and we loved it. Thanks Evelyn for this lovely recipe.
From: elliesstuff
On Jan 24, 2005
This is very delicious. I made it yesterday during a blizzard and it made the whole house smell wonderful. The hoisin sauce adds a slight sweetness that is very appealing. The only things I did differently were that I floured the meat with Wondra before browning, added button mushrooms and sliced celery,and lots of garlic. I had frozen pearl onions I was going to add also but forgot about them. This is a keeper. Thanks Evelyn. I've made a number of your recipes and they're all terrific.
Showing 1-3 of 5 collections
Explore AllSister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved