Directions:
- Brown roast in oil in a Dutch oven on all sides; drain. Combine the sherry, soy sauce, sugar, bouillon and cinnamon stick; pour over roast.
- Cover and bake at 325° for 2-3/4 to 3-1/4 hours or until meat and vegetables are tender, adding the carrots, potatoes and onion during the last 30 minutes of cooking.
- Remove roast and vegetables to a serving platter; keep warm. Combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 850.1 Kcal (3559 kJ) | ||
| Calories from fat | 368.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.95g | 63% | |
|---|---|---|---|
| Cholesterol | 202.56mg | 68% | |
| Sodium | 1714.59mg | 71% | |
| Potassium | 1714.46mg | 36% | |
| Total Carbs | 44.67g | 15% | |
| Sugars | 15.38g | 62% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 63.71g | 127% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 7.8mg | 43% | |
| Calcium | 126.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 138.37 Kcal (579 kJ) | ||
| Calories from fat | 59.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 63% | |
|---|---|---|---|
| Cholesterol | 32.97mg | 68% | |
| Sodium | 279.09mg | 71% | |
| Potassium | 279.07mg | 36% | |
| Total Carbs | 7.27g | 15% | |
| Sugars | 2.5g | 62% | |
| Dietary Fiber | 1.14g | 28% | |
| Protein | 10.37g | 127% | |
| Vitamin C | 1.4mg | 15% | |
| Vitamin A | 0.3mg | 70% | |
| Iron | 1.3mg | 43% | |
| Calcium | 20.7mg | 13% | |
* 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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