Convection Oven Pot Roast w/potato, carrots, & onions

Minutes to Prepare: 5
Minutes to Cook: 180

Number of Servings: 4

Ingredients

1.0 tsp Garlic powder1.0 tsp Onion powder1.0 tsp Pepper, black1.0 tsp Salt1.0 cup Beef broth, bouillon, consomme4.0 medium Carrots, raw4.0 slice, medium (1/8" thick) Onions, raw12.0 small (1-3/4" to 2-1/2" dia.) Potato, raw44.5 oz Beef Chuck Roast

Directions

Season meat, spray 8x10x2 pan. Put all ingredients in pan, cover tightly with foil. Bake @275� CONVECTION for 2 hrs. Check doneness with meat thermometer. Serving Size: 4 oz, after cooking & draining fat

Number of Servings: 4.0

Recipe submitted by SparkPeople user BERIEDER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 781.4
Total Fat: 14.4 g
Cholesterol: 208.6 mg
Sodium: 1,123.8 mg
Total Carbs: 88.5 g
Dietary Fiber: 14.4 g
Protein: 77.0 g

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Member Reviews

GRALAN
It is oh, so sad that you didn't bother telling us what brand of convection oven you used. I sure wish you would recognize brands, styles and model # all make a difference. Convection cooking started in 1912 with the introduction of electric ovens. Too bad folks hate history, to their detriment. - 6/24/21