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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (332g) Recipe makes 6 servings |
||
| Calories 512 | ||
| Calories from Fat 213 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.7g | 36% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 627mg | 26% | |
| Potassium 991mg | 28% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 3.2g | ||
| Protein 62.3g | 124% | |
Pot Roast and What?
By: Baby Kato
Mar 18, 2004
The secret ingredient in this roast beef dish is the ketchup...don't leave it out. My husband has been heard to say, you put what in the roast beef?
SERVES 6
Ingredients
- 3 lbs roast beef, chuck
- 1 tablespoon flour
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dry mustard
- 1/4 cup ketchup
- 1 cup red wine, dry
- 1/4 cup water
- 1 bay leaf
- 1/2 lb mushroom, small, fresh
Directions
1
Rub roast all over with flour, salt and pepper.2
Heat oil in deep, heavy, non stick pan.3
Add beef to hot pan and brown at medium setting on stove, turning often, for 10 minutes.4
Lower heat to lowest setting on stove and add herbs, mustard, ketchup, red wine, water and bay leaf to pan.5
Cover and cook roast for 1 1/2 hours.6
Before adding mushrooms, add water if liquid has boiled to dry.7
Add mushrooms, cover and simmer for 1/2 hour or until meat is tender.8
Serve with mushrooms and gravy.9
Remember when serving chuck roast to cut across the grain into thin slices.10
So that you'll get the most tender slice.
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- Main Ingredient > Meat > Beef > Roast
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: gingersnap
On Aug 28, 2009
This is a great way to have a beef roast! It tuurned out really tender with a nice rich flavor. I usually don't buy beef roasts but I will be making them more frequently now. Thanks so much!
From: Gerry
On Mar 26, 2009
Missing pork roasts we put some fresh pork in the freezer - farm fresh. Thought a special recipe was in order for that first roast - this was an excellent choice! Loved the spice combination with 1/4 cup of the ketchup we seem to enjoy in our recipes here on the prairies. Other then having a larger roast that meant cooking it a little longer I made as posted. The aroma alone makes for a five! Thank you for a lovely lunch and looking forward to supper. Another Baby Kato winner at our house. Recipenapped for the February Auz swap #25. EDIT - March 26/09. This combination so good it's already had a rerun - this time using the beef and yes again a winner - perfect for those times when you want a special roast be it beef or the pork! Into my 'Family Favourites' cookbook for this one.
From: Mishkapett
On Feb 1, 2005
This is an excellent recipe!! I used a 3 lb. chuck roast but doubled the rest of the ingredients. I used a red table wine and canned mushrooms instead of fresh only because I didn't have fresh on hand. I cooked this for about 4 hours and the meat just fell apart. I used the left over broth to make soup, but I had to dilute it with beef broth because of the wine..it was great with the roast but I was afraid it would overpower any attempts at soup. This is a must try recipe. My husband and fussy kids even liked it. Thanks for another successful dinner!
From: Christina Burns
On Jan 27, 2005
This was wonderful. I actually used Sherry wine and put mine in the crockpot. It was tender and full of flavor. I did double the mixture for the sauce and added a tbsp of flour to thicken it a bit.
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