This slow-cooking method, where beef is wrapped in aluminum foil, with no supervision and ...no mess, is ideal for less tender and less expensive cuts of meat. The final result: a welcoming aroma in the house and a juicy and tasty meal.
4 tbsp | ketchup | 60 g | |
1/2 tbsp | cornstarch | 4 g | |
3/4 tsp | Tabasco sauce | 2.5 mL | |
1 tbsp | wheat-free soy sauce | 15 mL | |
1/2 tsp | mustard powder | 1 g | |
1 kg | blade pot roast |
The cooking time varies with the temperature of the oven: I recommend using 135ºC/275ºF and calculate about 3 h per kilo of meat. If you prefer, you may vary the temperature between 100ºC/205ºF and 150ºC/300ºF, then adjust the cooking time accordingly (longer at lower temperatures and shorter at higher temperatures).
per 1 serving (110 g)
Amount % Daily Value |
Calories 250 |
Fat 10 g 16 % |
Saturated
4.1 g
22 % |
Cholesterol 80 mg |
Sodium 190 mg 8 % |
Carbohydrate 6 g 2 % |
Fibre 0 g 2 % |
Sugars 4 g |
Net Carbs 6 g |
Protein 31 g |
Vitamin A 26 % |
Vitamin C 4 % |
Calcium 2 % |
Iron 23 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Meat and Alternatives | 4 |
Fats | 2 |
I think it would taste good fresh, but as leftovers, it tends to be overcooked when reheated and a bit greasy. I used bison top sirloin roast