Try this Pot Roast with Roasted Vegetable Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 F. In Quart Dutch oven, heat oil over med-high heat until hot. Add beef roast; brown. Remove roast; season with salt and pepper. Add onions, celery and carrots to pan; cook and stir until onions are tender, about 5 minutes. Add remaining ingre- dients; stir to blend. Return roast to pot; bring to a boil. Cover tightly; transfer pot to oven. Cook for 3 hours, or until beef is tender, turning roast halfway through cook- ing time. Remove roast from pan; keep warm. Strain cooking liquid; reserve. Remove and discard bay leaves. Puree vegetables in a blender or food processor. Add 2 cups cooking liquid through top or feed tube with motor run- ning. Carve roast into slices and serve with pureed vegetable sauce. Makes 6 to 8 servings. Posted to MM-Recipes Digest V4 #169 by BobbieB1@aol.com on Jul 1, 1997
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Serving Size: 1 Serving (938g) | ||
Recipe Makes: 4 | ||
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Calories: 1044 | ||
Calories from Fat: 511 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.8g | 76 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 281.2mg | 87 % | |
Sodium 678.5mg | 23 % | |
Potassium 2487.8mg | 65 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 15.5g | ||
Protein 97.9g | 140 % | |
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: 1044
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