Try this Michelles Pot Roast with Onions, Potatoes and Carrots recipe, or contribute your own.
Suggest a better descriptionMix together liquids and then add spices to taste. I just put enough in so that it "looked" good. I generally followed what is above, but didnt measure it out...just dumped till it was just right. :) Marinate pot roast 2 - 4 hours. Cover roast with onions, bake roast 1 - 1/2 hours, add potatoes and carrots and bake for another 35-45 minutes or until potatoes are soft.. Remove roast and vegetables. Strain drippings, to remove unwanted spices and make gravy. NOTES : This recipe was taken from various recipes that had some of the above spices. I prefer a roast to be "marinated" then cooked. I also really like balsamic vinegar. Any type of vinegar could/can be used. This recipe can also be used in a crockpot - add everything - roast, marinade, veggies and bake on low 6-8 hours. Recipe by: Michelle (rowaan@ix.netcom.com) Posted to MC-Recipe Digest V1 #497 by Rowaan
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 31 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 247.1mg | 9 % | |
Potassium 141.1mg | 4 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.1g | ||
Protein 0.5g | 1 % | |
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: 31
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