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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 381.6
  • Total Fat: 8.4 g
  • Cholesterol: 136.1 mg
  • Sodium: 1,022.3 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 49.7 g

View full nutritional breakdown of SILVER BLADED POT ROAST WITH VEGGIES calories by ingredient
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Submitted by: PCREIGHTON

Number of Servings: 6


    3 lb. beef roast
    3 tbsp. flour
    1 tbsp. brown sugar
    1 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. dry mustard
    3/4 c. ketchup
    1 1/2 tbsp. Worcestershire sauce
    1 tbsp. vinegar
    1 c. carrots, sliced
    1 c. celery, sliced
    1 c. onion, sliced
    1 c. potatoe, sliced


Brown roast in small amount of oil over high heat. Mix all ingredients except sliced vegetables. Spread 1/2 of sauce in bottom of roaster. Arrange 1/2 of the vegetables on sauce. Place roast on vegetables. Pour remaining sauce over roast, arrange rest of vegetables. Cover tightly with foil. Bake for 2 1/2 to 3 hours.
This recipe can be used successfully on the grill. Use a double layer of heavy duty foil, approximately 24"x24". Layer sauce and vegetables, roast, remaining sauce and vegetables. Bring up sides of foil and use fold over fold method, making sure each fold is pressed tightly together.

Number of Servings: 6

Recipe submitted by SparkPeople user PCREIGHTON.


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