Ingredients:
- 1 carrot, chopped (approx 1/2 cup)
- 1 celery rib, chopped (approx 1/2 cup)
- 8 whole cloves
- 1/2 cup gingersnap crumbs (approx 12 cookies)
Directions:
- In med saucepan, combine the first 8 ingredients; bring to boil. Place roast in glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with a paper towel. In a dutch oven, brown the roast on all sides in butter. Strain marinade; discard veggies and seasonings. Add marinade to dutch oven. Cover and simmer until meat is tender, about 3 hours.
- Gravy.
- Remove 1 1/2 cups of pan juices to a skillet; add water and sugar, bring to a boil. Gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.81 Kcal (619 kJ) | ||
| Calories from fat | 63.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Cholesterol | 63.57mg | 21% | |
| Sodium | 72.97mg | 3% | |
| Potassium | 292.51mg | 6% | |
| Total Carbs | 5.54g | 2% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 13.55g | 27% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.84 Kcal (255 kJ) | ||
| Calories from fat | 26.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 11% | |
|---|---|---|---|
| Cholesterol | 26.17mg | 21% | |
| Sodium | 30.03mg | 3% | |
| Potassium | 120.41mg | 6% | |
| Total Carbs | 2.28g | 2% | |
| Sugars | 1.48g | 14% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 5.58g | 27% | |
| Vitamin C | 1.3mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 16% | |
| Calcium | 11.6mg | 3% | |
* 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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