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.
|1/4 cup||ketchup||65 mL|
|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|
Before you start
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).
- Preheat the oven to 135ºC/275ºF.
- In a small bowl, mix the ketchup, cornstarch, soy sauce, Tabasco sauce and mustard.
- Put the pot roast on a large sheet of heavy-duty aluminum foil, spread the mixture on top, then wrap and seal thoroughly (you may want to add an additional sheet to ensure that the juices are well trapped inside).
- Put the wrap on a baking pan then cook in the middle of the oven. Serve with the juices.
Nutrition Facts Table
per 1 Serving (110g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Source of :
- Copper, Magnesium, Pantothenic Acid, Potassium, Vitamin B6, Vitamin D
- Good source of :
- Iron, Phosphorus, Vitamin B2
- Excellent source of :
- Niacin, Selenium, Vitamin A, Vitamin B12, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||4|
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slightlywomanoctober 20, 2012
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