Big pot roast, pretty simple
• Place roast beef in shallow roasting pan
• Sprinkle beef with lemon juice, pierce with for
• Cover and refrigerate until ready to roast, preheat oven to 350
• Prepare been in oven cooking bag according to package directions
• Return to roasting pan
• Arrange onions, carrots, and potatoes around beef
• Top with celery and bell pepper
• Sprinkle beef with garlic, mustard, and thyme
• Pout tomato juice around beef in cooking bag
• Seal bag, cut slits
• Roast for one hour
• Remove beef from bag
• Let stand, covered, for about 5 minutes
• Cut into slices
• Arrange vegetables around beef on serving platter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1688g) | ||
Recipe Makes: Servings | ||
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Calories: 684 | ||
Calories from Fat: 31 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1483.5mg | 51 % | |
Potassium 4290.4mg | 113 % | |
Total Carbohydrate 153.9g | 45 % | |
Dietary Fiber 24.7g | 99 % | |
Sugars, other 129.2g | ||
Protein 21.3g | 30 % | |
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: 684
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