Directions:
- Place roast in a heavy 5-qt. roaster or Dutch oven. Combine 1 cup water and 1 teaspoon salt; pour over meat. Cover and simmer for 2 hours. Drain, reserving 1 cup broth. Cool roast for 15 minutes. Cut into thin slices; place in an 11-in. x 7-in. baking dish.
- In a small saucepan, combine tomato puree, sugar, vinegar, Worcestershire, browning sauce if desired, pepper, mustard, pepper sauce, remaining water and salt and reserved broth. Bring to a boil; cook and stir for 3 minutes. Pour over meat. Cover and refrigerate overnight, turning the meat once.
- Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 1 hour. Serve on buns if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.99 Kcal (988 kJ) | ||
| Calories from fat | 49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 119.75mg | 40% | |
| Sodium | 556.02mg | 23% | |
| Potassium | 716.76mg | 15% | |
| Total Carbs | 1.41g | 0% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 39.98g | 80% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.8mg | 10% | |
| Calcium | 15.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.68 Kcal (422 kJ) | ||
| Calories from fat | 20.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 8% | |
|---|---|---|---|
| Cholesterol | 51.09mg | 40% | |
| Sodium | 237.23mg | 23% | |
| Potassium | 305.8mg | 15% | |
| Total Carbs | 0.6g | 0% | |
| Sugars | 0.5g | 5% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 17.06g | 80% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.8mg | 10% | |
| Calcium | 6.7mg | 2% | |
* 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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