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Pot Roast Studded with Almonds and Bacon

Pot Roast Studded with Almonds and Bacon Recipe

  • 3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
  • 1½ tablespoons slivered almonds
  • 8 ounces (225 g) bacon or ham, cut into small pieces
  • 3 large ancho chiles, seeds and veins removed
  • 1½ tablespoons mild vinegar
  • ¾ cup (185 ml) water
  • 3 whole cloves, crushed
  • ½-inch (1.5 cm) piece of cinnamon stick, crushed
  • 4 peppercorns, crushed
  • 6 sprigs fresh thyme or 1½ teaspoon dried
  • 6 sprigs fresh marjoram or 1½ teaspoon dried
  • ¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano
  • 3 garlic cloves, roughly chopped
  • 3 tablespoons lard or vegetable oil
  • Salt to taste
  • 1½ pounds (675 g) red bliss or new potatoes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 701kcal (35%)
Total Fat 42g (65%)
Saturated Fat 12g (61%)
Cholesterol 166mg (55%)
Total Carbohydrate 24g
Dietary Fiber 4g
Sugars 1g
Protein 55g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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