Roast Beef with Vegetables
by Tsnavely
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INGREDIENTS
- 3 - 5 pounds chuck roast
- 2 tablespoon butter ; melted
- garlic
- 3 onions ; halved
- 6 - 8 potatoes ; halved or quartered
- 10 carrots ; halved
- basil
INSTRUCTIONS
Sear both sides of roast in butter with a sprinkling of garlic; place roast in a large roasting pan. Place onions, cut side down, on roast. Place potatoes and carrots around the roast. Pour water into the pan until it just comes below the top of the meat. Sprinkle vegetables with additional garlic and basil. Bake, covered at 350 degrees for one to 1-1/2 hours; reduce heat to 250 degrees and cook an additional 3 to 4 hours.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (242g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 147 | ||
| Calories from Fat: 56 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.2g | 8 % | |
| Saturated Fat 3.7g | 19 % | |
| Monounsaturated Fat 1.5g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 15.3mg | 5 % | |
| Sodium 149.4mg | 5 % | |
| Potassium 610.9mg | 16 % | |
| Total Carbohydrate 22.4g | 7 % | |
| Dietary Fiber 5.7g | 23 % | |
| Sugars, other 16.7g | ||
| Protein 2.4g | 3 % | |
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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. |
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Calories per serving: 147
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