Post by JJ Judkins on Feb 17, 2006 22:38:37 GMT -6
* Exported from MasterCook *
Texan Crock-Pot Roast
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs brisket -- shoulder, or chuck roast
1 teaspoon salt
3/4 lb carrots -- peeled, trimmed and chopped
1 large onion -- peeled and chopped
1 cup ketchup
1/8 teaspoon coarse ground black pepper
1/4 cup Worcestershire sauce
1 teaspoon dry mustard
3 cloves garlic -- pressed
1/4 cup lemon juice (fresh or reconstituted)
Cut brisket into medium size chunks. Sprinkle with salt. Place in
carrots and onions in bottom of slow cooker. Place brisket on top.
Mix together remaining ingredients and pour on top of brisket. Cover
and cook on low for 8 to 10 hours.
Cuisine:
"American"
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Per Serving (excluding unknown items): 4739 Calories; 363g Fat (69.4% calories from fat); 241g Protein; 120g Carbohydrate; 14g Dietary Fiber; 817mg Cholesterol; 6549mg Sodium. Exchanges: 0 Grain(Starch); 32 1/2 Lean Meat; 8 1/2 Vegetable; 50 1/2 Fat; 5 Other Carbohydrates.
NOTES :
Formatted by JJ
moonrunner.proboards2.com/
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0