Directions:
- Cut off excess fat, rub roast with vinegar and soy sauce.
- Combine thyme, parsley, scallion, hot pepper, salt and pepper and rub into the roast.
- Refrigerate roast for 2 hours.
- Remove and reserve bits of seasonings from pan. Dust roast evenly with flour.
- Brown roast in butter on all sides.
- Add carrots and saute quickly.
- Add reserved seasonings and beef stock. Cover and simmer for about 2 hours, turning roast occasionally.
- Add water and when liquid returns to a boil add potatoes and onions. Cook for 30 minutes.
- Thinly slice and serve with vegetables and gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.43 Kcal (3146 kJ) | ||
| Calories from fat | 296.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33g | 51% | |
|---|---|---|---|
| Cholesterol | 167.19mg | 56% | |
| Sodium | 862.83mg | 36% | |
| Potassium | 1977.57mg | 42% | |
| Total Carbs | 63.14g | 21% | |
| Sugars | 15.16g | 61% | |
| Dietary Fiber | 10.25g | 41% | |
| Protein | 51.74g | 103% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 3.3mg | 109% | |
| Iron | 7.4mg | 41% | |
| Calcium | 155.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 109.33 Kcal (458 kJ) | ||
| Calories from fat | 43.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 51% | |
|---|---|---|---|
| Cholesterol | 24.33mg | 56% | |
| Sodium | 125.54mg | 36% | |
| Potassium | 287.74mg | 42% | |
| Total Carbs | 9.19g | 21% | |
| Sugars | 2.21g | 61% | |
| Dietary Fiber | 1.49g | 41% | |
| Protein | 7.53g | 103% | |
| Vitamin C | 1.7mg | 19% | |
| Vitamin A | 0.5mg | 109% | |
| Iron | 1.1mg | 41% | |
| Calcium | 22.7mg | 16% | |
* 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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