Directions:
- Preheat oven to 325 degrees F.
- Crumble mincemeat & put in saucepan.
- Add water & stir until mincemeat is moistened completely.
- Add brandy, salt, ginger & tapioca.
- Bring to boil, stirring constantly.
- Remove bone from meat.
- Tie string around boned roast to hold it together & to make carving easier.
- Put meat in pan with tight-fitting lid [or Dutch oven].
- Pour mincemeat mixture over chuck roast.
- Cover pan & bake 3 hours. Don't remove lid during cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.52 Kcal (2707 kJ) | ||
| Calories from fat | 429.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.7g | 73% | |
|---|---|---|---|
| Cholesterol | 163.3mg | 54% | |
| Sodium | 445.08mg | 19% | |
| Potassium | 606.56mg | 13% | |
| Total Carbs | 2.6g | 1% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 38.59g | 77% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 4.6mg | 25% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 233.55 Kcal (978 kJ) | ||
| Calories from fat | 155.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.23g | 73% | |
|---|---|---|---|
| Cholesterol | 58.99mg | 54% | |
| Sodium | 160.78mg | 19% | |
| Potassium | 219.12mg | 13% | |
| Total Carbs | 0.94g | 1% | |
| Sugars | 0.46g | 5% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 13.94g | 77% | |
| Iron | 1.6mg | 25% | |
| Calcium | 9.5mg | 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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