Directions:
- Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
- Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm.
- Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 651.24 Kcal (2727 kJ) | ||
| Calories from fat | 130.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 22% | |
|---|---|---|---|
| Cholesterol | 99.23mg | 33% | |
| Sodium | 333.37mg | 14% | |
| Potassium | 2631.64mg | 56% | |
| Total Carbs | 81.94g | 27% | |
| Sugars | 7.77g | 31% | |
| Dietary Fiber | 10.23g | 41% | |
| Protein | 40.89g | 82% | |
| Vitamin C | 42.6mg | 71% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.1mg | 39% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 88.4 Kcal (370 kJ) | ||
| Calories from fat | 17.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 22% | |
|---|---|---|---|
| Cholesterol | 13.47mg | 33% | |
| Sodium | 45.25mg | 14% | |
| Potassium | 357.2mg | 56% | |
| Total Carbs | 11.12g | 27% | |
| Sugars | 1.05g | 31% | |
| Dietary Fiber | 1.39g | 41% | |
| Protein | 5.55g | 82% | |
| Vitamin C | 5.8mg | 71% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 1mg | 39% | |
| Calcium | 12.6mg | 9% | |
* 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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