Try this Pot Roast Dinner recipe, or contribute your own.
Suggest a better descriptionTrim fat from roast. If necessary, cut roast to fit into crock pot. In a skillet brown roast on all sides in hot oil. In a bowl combine tomato juice, vinegar, worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic. In 6 qt. crockpot, place carrots and onion. Sprinkle tapioca over vegetables. Place roast atop vegetables. Pour tomato mixture over roast. Cover; cook on low-heat setting for 10-12 hours or high-heat for 5-6 hours. Transfer meat and vegetables to a platter. Skim fat from gravy. Serve gravy with mashed potatoes.
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Serving Size: 1 Serving (707g) | ||
Recipe Makes: 6 | ||
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Calories: 859 | ||
Calories from Fat: 385 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.8g | 57 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 383.8mg | 13 % | |
Potassium 2082.4mg | 55 % | |
Total Carbohydrate 67.2g | 20 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 58.5g | ||
Protein 50.3g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 859
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