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    You are in: Home / Recipes / Nourishing Traditions' Pot Roast Recipe
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    Nourishing Traditions' Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Cookgirl's Note:

    From the cookbook Nourishing Traditions. Based on a traditional method of preparing meat in German-speaking areas in Europe. Posted per hubby's request.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      POT ROAST: Use a metal skewer to poke the meat all over.
    2. 2
      Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
    3. 3
      Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
    4. 4
      Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
    5. 5
      On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
    6. 6
      Preheat oven to 300 degrees.
    7. 7
      Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy.
    8. 8
      Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
    9. 9
      Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
    10. 10
      GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
    11. 11
      Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.

    Ratings & Reviews:

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    Nutritional Facts for Nourishing Traditions' Pot Roast

    Serving Size: 1 (706 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 929.3
     
    Calories from Fat 342
    36%
    Total Fat 38.0 g
    58%
    Saturated Fat 15.0 g
    75%
    Cholesterol 186.8 mg
    62%
    Sodium 697.5 mg
    29%
    Total Carbohydrate 77.8 g
    25%
    Dietary Fiber 9.6 g
    38%
    Sugars 14.3 g
    57%
    Protein 60.9 g
    121%

    The following items or measurements are not included:

    French tarragon

    green peppercorns

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