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    You are in: Home / Recipes / Braised Beef Pot Roast Recipe
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    Braised Beef Pot Roast

    Average Rating:

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    • on December 10, 2009

      I tagged this in New Kids on the Block fully intending to make as per recipe but I made the mistake (though maybe not) of showing the DH and changes took place. First of all he hates vegies roasted in the pot with the meat (thought I could get away with it here as they were just a shorter time - not the whole cooking time). Anyway what was done was I put a little oil on top of a pocket roast and encrusted it with freshly ground mixed peppercorns (so dispensed with string), it's weight was close to 2K and for well done thought 2 to 2 1/2 hours well it was cooked to perfection in just under 2 hours). I sealed the meat (pepper side first) and proceded but after cooking the vegies (2 carrots, 1 onion quartered and some celery sticks (left overs for use in a dip), I returned the meat and put the rest of the ingredients in and cooked to well done (just under 2 hours) and kept warm under some alfoil. Removed the vegies with a slotted spoon, to make gravy, and reduced the liquid by half by boiling and then add some (about a tablespoon) corn flour/cornstarch dissolved in water to thicken - added a little at time until we got the desired thickness. The vegies will be mashed and used for bubble and squeak. Thank you CJAY, as mentioned made for New Kids On The Block.

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    Nutritional Facts for Braised Beef Pot Roast

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 501.4
     
    Calories from Fat 290
    57%
    Total Fat 32.2 g
    49%
    Saturated Fat 12.4 g
    62%
    Cholesterol 104.3 mg
    34%
    Sodium 365.4 mg
    15%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.5 g
    26%
    Protein 29.9 g
    59%

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