| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Beef, Breads, Main dishes, Muffins & r, Pineapple | 6 | Servings |
INGREDIENTS
| 1 | c | Thinly sliced carrots |
| 3 | lb | Beef chuck pot roast |
| 8 1/4 | oz | Can |
| 2 | T | Brown sugar |
| 2 | T | Soy sauce |
| 1 | Clove garlic, minced | |
| 1/2 | t | Dried basil, crushed |
| 1/4 | c | Cold water |
| 2 | T | All-purpose flour |
| Hot cooked noodles | ||
| Crushed pineapple |
INSTRUCTIONS
Place carrots in crockery cooker. Trim excess fat from pot roast; cut roast in half and fit into cooker atop carrots. Sprinkle with salt and pepper. Combine undrained crushed pineapple, brown sugar, soy sauce, garlic, and dried basil. Spoon over roast. Cover; cook on low heat setting for 8 to 10 hours. Remove roast, drain carrots and pineapple, reserve cooking liquid. Return meat, carrots, and pineapple to cooker; cover to keepwarm. Skim fat from reserved liquid. Add enough water to make 1 3/4 cups liquid, pour into saucepan. Blend the 1/4 cup cold water slowly into flour; stir into reserved liquid. Cook and stir till thickened. Place meat on serving platter, top with carrots and pineapple. Pour some of the gravy over meat and hot cooked noodles; pass remaining gravy. Recipe By : MILEAH From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 904
Calories From Fat: 601
Total Fat: 66.9g
Cholesterol: 197.7mg
Sodium: 973.5mg
Potassium: 904.4mg
Carbohydrates: 25.6g
Fiber: 1.4g
Sugar: 20g
Protein: 48.5g