Maryland Pot Roast Recipe
I made this in my new Roemerkoft, but it will do just as well in a Dutch oven, or crockpot. Secret ingredient: ale.
Ingredients
- Marinade:
- 1 bottle dark ale (10-12 oz.)
- 1 medium onion, chopped
- 4-6 cloves garlic, smashed
- juice of 1 lemon
- 1/2 C soy sauce
- 2 tsp. ground pepper
- oil
- 3-4 lb. chuck roast
- Veggies:
- carrots, chopped
- potatoes, peeled, chopped
- celery, chopped
- onions, chopped
- 2 T cornstarch
Directions
- Mix first 5 ingredients together.
- Add roast and refrigerate up to 1 day.
- Heat oven or crockpot.
- Cook meat in its marinade until tender.
- Add veggies last 20 minutes
- Mix a bit of water with the cornstarch and add to the still simmering pot roast to thicken the gravy. Remove from heat and let sit, covered for 30 minutes before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 634 | |
| Calories from Fat 256 | 40% |
| Total Fat 28.43g | 36% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 1475mg | 61% |
| Potassium 1273mg | 36% |
| Total Carbs 17.18g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.9g | 2% |
| Protein 70.05g | 112% |
