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Remove the cooked roast and vegetables from pan, reserving drippings in pan as directed; cover to keep warm. Add 1/4 cup water to 2 Tbsp. flour; stir until blended. Gradually stir into drippings. Bring to boil on medium heat; cook until thickened, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Serve over sliced roast and vegetables as directed.
Brown roast in Dutch oven as directed. Add tomato sauce, onions, yuca and carrots; cover. Simmer on low heat 2 to 2-1/2 hours or until roast is tender. Continue as directed.
Prepare using regular tomato sauce. Add 1 chopped seeded jalapeño pepper to browned roast in pan along with the tomato sauce, onions and garlic.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.