Pot Roast Teriyaki Recipe
Servings: 4
Ingredients
- 2 lb Beef round tip roast
- 1 Tbsp. Flour
- 1/2 tsp Salt
- 63/1000 tsp Black pepper
- 1/4 tsp Curry pwdr
- 1 Tbsp. Cooking fat
- 1/8 c. Honey
- 1/8 c. Soy sauce
- 1/8 c. Water
- 1/8 c. Dry sherry wine
- 1/8 tsp Grnd ginger
- 1 Tbsp. Cornstarch
- Â Â Warm cooked rice
Directions
- 1. Combine flour, salt, pepper, and curry pwdr. dredge meat in seasoned flour and brown in fat. Remove meat from pan and pour off fat drippings.
- 2. Add in honey, soy sauce, water, wine, and ginger; mix well.
- 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hrs, or possibly till done. (Or possibly cook in a 325F oven for same amount of time.)
- 4. Turn meat once to cook it proportionately throughout. When done, remove meat and keep hot.
- 5. For 2 c. of gravy, pour liquid from pan into a 2-c. measuring c.. Let stand for 1 minute to allow fat to come to top. Throw away all but 4 Tbsp. (or possibly less) of fat.
- Add in sufficient water (or possibly other liquid) to measure 1 1/2 c. of liquid. Return to pan.
- 6. In same c., measure 1/2 c. cool water and blend in flour. Add in mix slowly to liquid in pan. Bring to a boil, stirring constantly, and cook till thickened, about 3 min. Taste gravy and correct seasoning, if necessary, with salt and pepper.
- 7. Slice meat; serve with sauce over warm rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 559 | |
| Calories from Fat 337 | 60% |
| Total Fat 37.47g | 47% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 857mg | 36% |
| Potassium 646mg | 18% |
| Total Carbs 13.8g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 9.42g | 6% |
| Protein 38.06g | 61% |
