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INGREDIENTS
| 3 lb |
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1.5 kg |
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POT ROAST (Cross Rib, Blade, Shoulder or Brisket) |
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Salt and pepper |
| 2 |
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2 |
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leeks or onions, coarsely chopped |
| 10 - 15 |
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10 - 15 |
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baby potatoes (or 3-4 cups/750 mL-1L peeled and cube potatoes) |
| 1 |
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1 |
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small red cabbage, coarsely shredded (6 - 8 cups/1.5 - 2 L) |
| 1 |
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1 |
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apple, cut into cubes |
| 1 1/2 cups |
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375 mL |
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beef broth |
| 1/2 cup |
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125 mL |
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red wine, cooking wine or apple juice |
| 1 |
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1 |
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bay leaf |
| 2 |
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2 |
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peppercorns, crushed |
| 2 |
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2 |
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whole cloves |
| 4 - 6 |
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4 - 6 |
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sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary) |
PREPARATION TIME: 10 minutes
COOKING TIME: 3 hours
DIRECTIONS
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Season roast with salt and pepper; brown on all sides in lightly oiled roasting pan. Add vegetables, apple, broth, wine, bay leaf, peppercorns and cloves to pan. Place fresh rosemary sprigs on roast or add dried rosemary to broth mixture. Cover and simmer on top of stove or cook in 325°F (160°C) oven for approx 3 hours, or until tender.
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NUMBER OF SERVINGS: 10 - 12 SERVINGS
NUTRITION INFORMATION PER SERVING
| 270 Calories |
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9.5 g Fat |
| 31 g Protein |
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14 g Carbohydrates |
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A good source of Iron (22 % RDI)
and an excellent source of Zinc (82 % RDI)
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TIP
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To reduce cooking time when using stovetop method, add 1 cup (250 mL) water and increase heat to medium. Cover and cook for about 2 hours, or until tender.
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