Greek Style Pot Roast
|Beef chuck pot roast||3 Pound|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Garlic cloves||3 , minced|
|Dried oregano||1 Teaspoon, crushed|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs) (for serving)|
Trim excess fat from roast.
Cut roast in half and fit into the bottom of a slow electric crockery cooker.
Stir together lemon peel, lemon juice, garlic, salt, oregano, and pepper.
Spoon over the roast.
Cover and cook on low heat setting for 8 to 10 hours.
Remove roast and pour cooking liquid into bowl.
Return roast to cooker and cover to keep warm.
Skim off excess fat from cooking liquid; add water to make 2 cups.
Pour into saucepan.
Blend cold water slowly into flour; stir into liquid.
Cook gravy, stirring constantly, till thickened and bubbly.
Place meat on platter; pour some of the gravy over.
Serving size: Complete recipe
Calories 2826 Calories from Fat 1307
% Daily Value*
Total Fat 145 g223.5%
Saturated Fat 30.7 g153.5%
Trans Fat 0 g
Cholesterol 1200 mg400%
Sodium 2443.9 mg101.8%
Total Carbohydrates 96 g32.1%
Dietary Fiber 4.5 g18.1%
Sugars 3.4 g
Protein 387 g774.2%
Vitamin A 7.4% Vitamin C 108.5%
Calcium 12.1% Iron 37.5%
*Based on a 2000 Calorie diet