Try this Dutch Oven Pot Roast recipe, or contribute your own.
Suggest a better description* Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time.
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Serving Size: 1 Serving (951g) | ||
Recipe Makes: 6 | ||
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Calories: 419 | ||
Calories from Fat: 32 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.6mg | 0 % | |
Sodium 115.5mg | 4 % | |
Potassium 2075mg | 55 % | |
Total Carbohydrate 90.4g | 27 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 77.5g | ||
Protein 9.6g | 14 % | |
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: 419
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