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    You are in: Home / Recipes / Scottish Sunday-After-Church Roast Beef Recipe
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    Scottish Sunday-After-Church Roast Beef

    Average Rating:

    3 Total Reviews

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    • on June 24, 2010

      Wonderful roast! I used a roast that was marinated in Cabernet and peppercorns. I used beef broth in place of the water. I roasted the meat as directed with the veggies for 3 hours and let it rest while I made the gravy. It was so tender with the long slow cooking. We devoured all but about 1 inch of it. I served it with the gravy, baked potatoes and corn on the cob. Also had a small loaf of cheese bread. Thanks for sharing. Made for ZWT 6.

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    • on June 19, 2010

      Oh, boy, Elaine, this was great. I put it on early in the morning and it was perfect for an early dinner. The smell drove me crazy, BTW! Thnx for posting such a good dish. Made for the Voracious Vagabonds of ZWT 6.

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    • on June 18, 2010

      Yummo!!! I love pot roast and this is great. I did it a little different in that I browned it on both sides first in a little oil first and I added some garlic to the sea salt and pepper for seasoning. Then I cooked for 3 hours at 300 degrees, last hour I added the potatoes and veggies. I then made a gravy with the pan drippings!! Thanks for sharing the recipe. Made for ZWT6.

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    Nutritional Facts for Scottish Sunday-After-Church Roast Beef

    Serving Size: 1 (350 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 614.1
     
    Calories from Fat 401
    65%
    Total Fat 44.5 g
    68%
    Saturated Fat 18.0 g
    90%
    Cholesterol 156.4 mg
    52%
    Sodium 184.7 mg
    7%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.9 g
    15%
    Protein 42.6 g
    85%

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