Gedempte Fleish - Jewish Sweet & Sour Pot Roast
Recipe: #11535
December 14, 2013
Categories: Roast Beef, Beef Chuck, Plum/Prunes, Jewish, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"This is delicious. For best results, use an enameled cast iron pot, like Le Creuset or Descoware. Everglades Seasoning can be found at most markets here in Florida, or online. Serve over noodles, spaetze or potatoes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (810 g)
- Calories 854.8
- Total Fat - 18.8 g
- Saturated Fat - 6.1 g
- Cholesterol - 299.4 mg
- Sodium - 671.5 mg
- Total Carbohydrate - 63.2 g
- Dietary Fiber - 3.8 g
- Sugars - 51.8 g
- Protein - 103.4 g
- Calcium - 142.8 mg
- Iron - 9.1 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Sprinkle the roast liberally, on both sides, with seasoning; set aside.
Step 2
Heat the oil, in a heavy oven safe pot, over medium high. Add the onions and saute until clear. Add the garlic and saute for another minute.
Step 3
Place the beef on top of the vegetables and pour everything else into the pot. Cover and bring to a boil.
Step 4
Lower the heat and simmer the roast for about one hour.
Step 5
After the hour, place the covered pot into a preheated 375F oven. Cook for 3-4 hours ( more or less, until the meat is very tender and falling apart), turning the meat over every 30 minutes. Add water if needed.
Step 6
Remove from the oven and let sit at least 10 minutes before serving.
Tips
No special items needed.
0 Reviews
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