Directions:
- In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
- Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
- Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.47 Kcal (3054 kJ) | ||
| Calories from fat | 368.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.95g | 63% | |
|---|---|---|---|
| Cholesterol | 202.56mg | 68% | |
| Sodium | 1467.74mg | 61% | |
| Potassium | 1225.57mg | 26% | |
| Total Carbs | 25.57g | 9% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 59.75g | 120% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 6.1mg | 34% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 107.9 Kcal (452 kJ) | ||
| Calories from fat | 54.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 63% | |
|---|---|---|---|
| Cholesterol | 29.96mg | 68% | |
| Sodium | 217.1mg | 61% | |
| Potassium | 181.28mg | 26% | |
| Total Carbs | 3.78g | 9% | |
| Sugars | 0.82g | 22% | |
| Dietary Fiber | 0.36g | 10% | |
| Protein | 8.84g | 120% | |
| Vitamin C | 0.9mg | 10% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.9mg | 34% | |
| Calcium | 15.6mg | 11% | |
* 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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