Try this Chuck Roast with Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat grill for 10 minutes. Pierce roast several times with fork. Sprinle both sides with meat tenderizer and pepper. Pound with meat mallet. Grill roast at medium with hood closed until well seared, about 20 minutes, turning over once. Place in grill safe baking dish or an 24x18 inch couble thickness of heavy duty aluminum foil. Pierce potatoes. Arrange potatoes, onion, celery, carrots and garlic around meat. In small bowl, mix water, parsley flakes, bouillon granules and thyme. Pour over meat and vegetables. Cover or wrap in foil. Bake using indirect medium heat until roast is tender, 60-65 minutes. Makes 6 servings. Origin: Back of Barbecue Manual Shared by: Sharon Stevens.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 6 | ||
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Calories: 662 | ||
Calories from Fat: 369 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 239.7mg | 8 % | |
Potassium 1272.2mg | 33 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 20.8g | ||
Protein 46.6g | 67 % | |
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: 662
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