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Associate.com - Share Your Recipe!

Recipe Name: Carrot-pineapple Roast Dinner Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Thinly sliced carrots
3 Pound(s) Beef chuck pot roast
8 1/4 Ounce(s) Can
2 Tablespoon(s) Brown sugar
2 Tablespoon(s) Soy sauce
1 Clove garlic, minced
1/2 Teaspoon(s) Dried basil, crushed
1/4 Cup(s) Cold water
2 Tablespoon(s) All-Purpose Flour
Hot cooked noodles
Crushed pineapple
Directions:
Place carrots in crockery cooker. Trim excess fat from pot roast; cut
roast in half and fit into cooker atop carrots. Sprinkle with salt and
pepper. Combine undrained crushed pineapple, brown sugar, soy sauce,
garlic, and dried basil. Spoon over roast. Cover; cook on low heat
setting for 8 to 10 hours. Remove roast, drain carrots and pineapple,
reserve cooking liquid. Return meat, carrots, and pineapple to cooker;
cover to keepwarm. Skim fat from reserved liquid. Add enough water to
make 1 3/4 cups liquid, pour into saucepan. Blend the 1/4 cup cold
water slowly into flour; stir into reserved liquid. Cook and stir till
thickened. Place meat on serving platter, top with carrots and
pineapple. Pour some of the gravy over meat and hot cooked noodles;
pass remaining gravy. Recipe By : MILEAH From: Western Mexican
Cookbook File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 904
Calories From Fat: 601
Total Fat: 66.9g
Cholesterol: 197.7mg
Sodium: 973.5mg
Potassium: 904.4mg
Carbohydrates: 25.6g
Fiber: 1.4g
Sugar: 20g
Protein: 48.5g


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