Photo: K8
Estimated Nutrition (whole recipe, rough)
294
Calories
3g
Protein
25g
Fat
16g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pound chuck roast
- ¼ cup red wine vinegar
- 1 cup sliced purple onions
- 2 tablespoons lard or shortening
- 2 minced garlic cloves
- ½ cup catsup
- ½ cup water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon rosemary
- 1 teaspoon sea salt
- 2 teaspoons freshly ground black pepper
Directions
1
In a pot, melt the lard.
2
Brown the roast on all sides in hot lard.
3
Add onion and garlic, cooking until onion is soft.
4
Combine catsup, water, vinegar, Worcestershire sauce, rosemary and salt.
5
Pour over meat. Cover and cook slowly until meat is fork tender, about 3 hours.
Recipe sourced from
fandom