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    You are in: Home / Recipes / 90 Minute Beer-Brined Pot Roast Recipe
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    90 Minute Beer-Brined Pot Roast

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    • on October 19, 2012

      I hated to give this such a low rating because in the end I had a delicious pot roast but the technique just didn't work. After 90 minutes it wasn't anywhere near cooked and the liquid and onions had cooked so far down if I continued to cook it at the given temperature it would have burned. I added more wine and some beef broth turned my oven down to 330 degrees and cooked it about 2 more hours. It was too late for dinner when it was done so put it in the fridge and the next night I took out the meat and added more beef broth with water and flour to make the gravy then added the meat back in to heat it up and served it with the mashed potatoes I had also made the night before. The high heat at the start with less liquid than I usually use for pot roast made a nice base for a dark rich gravy. Fortunately it was only my DH and me expecting dinner that night and I had something else I could serve. Made for PRMRT

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    Nutritional Facts for 90 Minute Beer-Brined Pot Roast

    Serving Size: 1 (465 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.0
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 6.9 g
    Cholesterol 149.6 mg
    Sodium 4929.9 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 0.7 g
    Sugars 6.2 g
    Protein 50.4 g

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