Directions:
- In a 5 qt Dutch oven heat the 3 tbsp of the oil.
- Over medium heat brown the roast on all sides.
- Reduce the heat to low and continue to cook, covered, while preparing the roux.
- *If roast sticks, add 1/4 cup water.
- Reduce the heat to low and add the onion, bell pepper, celery, and onion and cook until they are limp.
- Stir in the stewed tomato and cook for 10 minutes.
- Add the salt, and pepper to the tomato sauce mixture.
- Pour the sauce over the roast.
- Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
- Add more water if needed.
- Remove meat and thicken pan juices with flour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.03 Kcal (1997 kJ) | ||
| Calories from fat | 182.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.23g | 31% | |
|---|---|---|---|
| Cholesterol | 240.92mg | 80% | |
| Sodium | 1309.63mg | 55% | |
| Potassium | 1076.03mg | 23% | |
| Total Carbs | 7.2g | 2% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 66.18g | 132% | |
| Vitamin C | 16.1mg | 27% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 19.3mg | 107% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 117.15 Kcal (490 kJ) | ||
| Calories from fat | 44.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 31% | |
|---|---|---|---|
| Cholesterol | 59.17mg | 80% | |
| Sodium | 321.62mg | 55% | |
| Potassium | 264.26mg | 23% | |
| Total Carbs | 1.77g | 2% | |
| Sugars | 0.78g | 13% | |
| Dietary Fiber | 0.6g | 10% | |
| Protein | 16.25g | 132% | |
| Vitamin C | 3.9mg | 27% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 4.7mg | 107% | |
| Calcium | 11.3mg | 5% | |
* 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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