|Pot roast||1⁄2 Ounce (Ehlers)|
|Water||3⁄4 Cup (12 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄8 Teaspoon|
|Pot roast||4 Pound|
|Carrots||4 , quartered|
|Onions||2 , quartered|
|Sour cream||1⁄2 Cup (8 tbs)|
|Crumbs||1⁄4 Cup (4 tbs)|
Combine gravy mix, water, wine, vinegar and cloves in a 4-quart Dutch oven and stir to blend well.
Add pot roast, cover and cook in a preheated 350° oven for 2 hours.
Add carrots and onions, cover and cook 1 hour longer.
Remove pot from oven and set meat aside on warm platter.
Stir sour cream and gingersnap crumbs into sauce.
Serving size: Complete recipe
Calories 5120 Calories from Fat 3176
% Daily Value*
Total Fat 353 g542.8%
Saturated Fat 146.2 g731%
Trans Fat 0 g
Cholesterol 1266.5 mg422.2%
Sodium 1498.9 mg62.5%
Total Carbohydrates 73 g24.4%
Dietary Fiber 12 g47.9%
Sugars 29 g
Protein 361 g721%
Vitamin A 828.6% Vitamin C 60.9%
Calcium 61.5% Iron 183.7%
*Based on a 2000 Calorie diet