Salsa and Olive Pot Roast
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 303.7
- Total Fat: 11.9 g
- Cholesterol: 88.0 mg
- Sodium: 631.9 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.4 g
- Protein: 36.0 g
View full nutritional breakdown of Salsa and Olive Pot Roast calories by ingredient
Submitted by: CD8133795
Number of Servings: 10
Ingredients
-
2.5 pound Chuck Eye Roast
1 cup green olives
1 cup black olives
2 cups sliced carrots
2 cups sliced onions
2 cups salsa
1 cup water
Directions
In a VERY hot skillet brown all sides of pot roast.
Cover bottom of roasting pan with carrots, onions and olives. Place seared meat on top.
Pour salsa and water over meat and veggies.
Cover and bake at 350 degrees for 4 hours or until meat is tender.
Serve over whole wheat noodles, or mashed potatoes (not included in nutritional values)
Makes 10 servings. (4 oz meat, 1/4 cup onions, 1/4 cup carrots, 1/4 cup olives)
Number of Servings: 10
Recipe submitted by SparkPeople user OHTRISSA.
Cover bottom of roasting pan with carrots, onions and olives. Place seared meat on top.
Pour salsa and water over meat and veggies.
Cover and bake at 350 degrees for 4 hours or until meat is tender.
Serve over whole wheat noodles, or mashed potatoes (not included in nutritional values)
Makes 10 servings. (4 oz meat, 1/4 cup onions, 1/4 cup carrots, 1/4 cup olives)
Number of Servings: 10
Recipe submitted by SparkPeople user OHTRISSA.
