Directions:
- In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
- Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.86 Kcal (1172 kJ) | ||
| Calories from fat | 44.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 193.98mg | 65% | |
| Sodium | 238.65mg | 10% | |
| Potassium | 887.76mg | 19% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 52.83g | 106% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 11.3mg | 63% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.17 Kcal (315 kJ) | ||
| Calories from fat | 11.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 8% | |
|---|---|---|---|
| Cholesterol | 52.1mg | 65% | |
| Sodium | 64.1mg | 10% | |
| Potassium | 238.44mg | 19% | |
| Total Carbs | 1.01g | 1% | |
| Sugars | 0.48g | 7% | |
| Dietary Fiber | 0.33g | 5% | |
| Protein | 14.19g | 106% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 3mg | 63% | |
| Calcium | 10.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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