Polynesian Pot Roast
From: Our Little (Low-Carbohydrate) Corner of the Internet
5-pound chuck roast
7 tablespoons olive oil, divided
4 cloves garlic, finely chopped
1 cup sherry
1/3 cup soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1 onion peeled and stuck with 2 cloves
8 large sprigs parsley
Rub the roast well with 2 tablespoons of olive oil and the chopped garlic.
Place it in a deep bowl and add the sherry, soy sauce, pepper and ginger.
Refrigerate and marinate for 8 to 24 hours, turning meat frequently in
marinade. Remove meat and dry it with paper towels. Heat 5 tablespoons of
olive oil in a heavy pot and brown the roast in it on all sides. Add the
onion and 1/2 cup of the marinade. Cover the pot and simmer for 1-1/2 hours.
Add the remaining marinade and continue cooking until the meat is tender.
Remove it to a hot platter and strain the juices.
Garnish the meat with parsley sprigs and serve with strained sauce.
Serves 8 @770 calories; 2.5 grams carbohydrates; 0.2 grams fiber
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