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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 891.1
  • Total Fat: 46.1 g
  • Cholesterol: 136.0 mg
  • Sodium: 1,791.4 mg
  • Total Carbs: 46.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 69.1 g

View full nutritional breakdown of Marinated Chuck Roast With Sauted Veggies calories by ingredient
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Marinated Chuck Roast With Sauted Veggies

Submitted by: SQUAREBIRD

Introduction

also works with other tough cuts of meat, even venison or elk also works with other tough cuts of meat, even venison or elk
Number of Servings: 4

Ingredients

    MARINADE
    1/4 cup ketchup
    1/4 cup red wine vinegar
    1 tbls and 1 tsp (1.33 tbls) oit
    1 tbls and 1 tsp (i.33 tbls) soy sauce
    1/2 tsp prepared mustard
    1/2 tsp garlic powder
    1/2 tsp salt
    1/2 tsp pepper
    2 lbs chuck roast

    VEGGIES
    1/2 cup chopped green bell peppers
    1/2 cup chopped red bell peppers
    1/2 cup chopped mushrooms
    1/2 cup chopped carrots
    2 cups cooked speghetti noodles
    2 tbls soy sauce

Directions

In a resealable plastic bag, combine the ketchup, vinegar, oil, soy sauce, worcestershire sauce, mustard, garlic powder, salt and pepper. Add meat. Seal bag and turn to coat meat. Refrigerate 8 hrs, or overnight.

Drain and reserve marinade. Grill meat until med (or to preferance). While meat is cooking saute peppers, mushrooms, carrots, until hot and still crisp. Add soy sauce and reseved marinade (to taste or desired consistancy). Stir until veggies are coated, then add slice meat and noodles and cook stiring untill hot.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SQUAREBIRD.






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Member Ratings For This Recipe

  • I used the marinade only for this recipe and it was really good. I didn't grill the meat, I put it in the crock pot (it's winter in MN, need I say more?). I also substituted white wine for red wine vinegar because of what was in the house. Worked out very well. Will definitely use this again! - 1/16/12

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