Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf. | 2. Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	1			816.0019	0.0	86.9495	52.0428
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	coarse ground	5.773	1.4708	0.239	0.075
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
bay leaf	1			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
red wine vinegar	2/3	cup		30.2733	0.4302	0.0637	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
purpose flour	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.