Directions:
- In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
- Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf.
- Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 791.38 Kcal (3313 kJ) | ||
| Calories from fat | 199.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.18g | 34% | |
|---|---|---|---|
| Cholesterol | 234.75mg | 78% | |
| Sodium | 805.37mg | 34% | |
| Potassium | 1383.47mg | 29% | |
| Total Carbs | 62.54g | 21% | |
| Sugars | 11.13g | 45% | |
| Dietary Fiber | 7.26g | 29% | |
| Protein | 83.27g | 167% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 2mg | 67% | |
| Iron | 1.4mg | 8% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 126.78 Kcal (531 kJ) | ||
| Calories from fat | 31.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 34% | |
|---|---|---|---|
| Cholesterol | 37.61mg | 78% | |
| Sodium | 129.02mg | 34% | |
| Potassium | 221.64mg | 29% | |
| Total Carbs | 10.02g | 21% | |
| Sugars | 1.78g | 45% | |
| Dietary Fiber | 1.16g | 29% | |
| Protein | 13.34g | 167% | |
| Vitamin C | 1.8mg | 18% | |
| Vitamin A | 0.3mg | 67% | |
| Iron | 0.2mg | 8% | |
| Calcium | 13.9mg | 9% | |
* 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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