Directions:
- Salt and pepper the roast.
- Shake the Worcestershire sauce and bouquet sauce on the roast.
- Brown in hot oil. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
- Add water to cover; add bay leaf and bullion cube.
- Simmer covered for 4 hours, adding water to keep roast covered.
- Roast should be falling apart.
- Add other 1/2 carrots, celery, onion and potatoes.
- Cook until potatoes are tender, about another 30 minutes.
- Take out bay leaf so no one eats it by mistake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 935.2 Kcal (3915 kJ) | ||
| Calories from fat | 369.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.01g | 63% | |
|---|---|---|---|
| Cholesterol | 222.22mg | 74% | |
| Sodium | 853.99mg | 36% | |
| Potassium | 1850.77mg | 39% | |
| Total Carbs | 64.43g | 21% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 6.81g | 27% | |
| Protein | 77.43g | 155% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 10.8mg | 60% | |
| Calcium | 69mg | 7% | |
| Amount Per 100 g | |||
| Calories | 174.88 Kcal (732 kJ) | ||
| Calories from fat | 69.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 63% | |
|---|---|---|---|
| Cholesterol | 41.55mg | 74% | |
| Sodium | 159.69mg | 36% | |
| Potassium | 346.08mg | 39% | |
| Total Carbs | 12.05g | 21% | |
| Sugars | 0.55g | 12% | |
| Dietary Fiber | 1.27g | 27% | |
| Protein | 14.48g | 155% | |
| Vitamin C | 3.8mg | 34% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 2mg | 60% | |
| Calcium | 12.9mg | 7% | |
* 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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