Directions:
- In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides.
- In a large bowl, combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer for 2 hours. Add carrots and onions; cover and cook for 1 hour longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
- Skim fat from pan juices. Add water to juices to measure 3 cups. Mix flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 14-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.62 Kcal (2234 kJ) | ||
| Calories from fat | 168.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.69g | 29% | |
|---|---|---|---|
| Cholesterol | 201.22mg | 67% | |
| Sodium | 455.62mg | 19% | |
| Potassium | 698.51mg | 15% | |
| Total Carbs | 20.88g | 7% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 68.19g | 136% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.3mg | 12% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 174.75 Kcal (732 kJ) | ||
| Calories from fat | 55.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 29% | |
|---|---|---|---|
| Cholesterol | 65.9mg | 67% | |
| Sodium | 149.21mg | 19% | |
| Potassium | 228.75mg | 15% | |
| Total Carbs | 6.84g | 7% | |
| Sugars | 1.11g | 14% | |
| Dietary Fiber | 0.48g | 6% | |
| Protein | 22.33g | 136% | |
| Vitamin C | 1.7mg | 9% | |
| Vitamin A | 0.1mg | 12% | |
| Calcium | 6.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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