Simple Pot Roast made in an electric skillet.
Preheat electric skillet to 325. Place the chuck roast in the skillet and brown each side for about 5 minutes.
Reduce heat to simmer. Clean red potatoes and carrots, prepare and place vegetables around the sides of the roast.
Mix salt, pepper, basil and soup mix together in a small bowl, and sprinkle over roast and vegetables. Place chopped onions over and around the roast.
Roast covered for 2 to 2 hours. Leftover juices can be used to make gravy.
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Serving Size: 1 Serving (888g) | ||
Recipe Makes: 6 | ||
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Calories: 884 | ||
Calories from Fat: 379 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 1109.6mg | 38 % | |
Potassium 2987.4mg | 79 % | |
Total Carbohydrate 75.7g | 22 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 60.8g | ||
Protein 52.2g | 75 % | |
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: 884
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