Transylvania Pot Roast
Created by dienia b on August 27, 2018
- Servings: 6
- Prep Time: 9m
- Cook Time: 2h
- Recipe #30216
Ingredients
- 3 pound beef brisket
- 2 cloves garlic, crushed
- 1 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons oil
- 1 cup beef stock
- 1/4 cup red wine
- 1 tomato (large, sliced)
- 1 bay leaf
- 2 cookies (14 grams) gingersnaps
- 2 tablespoons water
- 1 slice (1 ounce) rye bread
- 1/2 teaspoons caraway seed
How to Make
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Step 1: Rub meat with garlic, then season.
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Step 2: Sear meat in hot oil.
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Step 3: Add stock, wine and tomato and bay leaf.
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Step 4: Cover tightly and simmer on low about 2 1/2 hours tuning occasionally cook until meat is tender. Remove the roast.
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Step 5: Soften the ginger snaps and bread in water, then mix into roast gravy.
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Step 6: Add caraway seeds, mash until smooth. Bring to boil, thicken.
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Step 7: Cut the toast into slices, the pour gravy over it.
Nutritional Facts
- Serving Size: 1 (328.5 g)
- Calories 666.9
- Total Fat - 50.3 g
- Saturated Fat - 15.4 g
- Cholesterol - 222.1 mg
- Sodium - 2725 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 43.2 g
- Calcium - 44.8 mg
- Iron - 5.1 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.1 mg