Pot Roast
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 469.1
- Total Fat: 16.4 g
- Cholesterol: 129.3 mg
- Sodium: 252.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.5 g
- Protein: 54.4 g
View full nutritional breakdown of Pot Roast calories by ingredient
Introduction
Lean Roast done with a trimmed Eye of Round Lean Roast done with a trimmed Eye of RoundNumber of Servings: 4
Ingredients
-
2lb Eye of Round
3 Cloves Garlic
2 Shallots (or one onion)
1 bag Fingerling potatoes
1 bag Baby Carrots
Flour
Olive oil
Salt
Pepper
Crushed Red Pepper
Water
(optional) Beef Bouillon
Tips
-It may not be entirely necessary, but I let my roast rest for a full 15 minutes before carving.
Directions
-Preheat the oven to 350.
-Trim & flour the beef.
-Chop shallots and garlic in half.
-Season the carrots and potatoes with salt & pepper.
-In a heavy bottoms pot (I used a dutch oven), brown all sides of the beef in olive oil, when halfway done, add the shallots and garlic.
-Once the beef is browned, add carrots and potatoes to the pot and cover with water/broth/bouillon (should come 1/2 way to 3/4 way up the meat).
-Toss in some more black and red crushed pepper and cover.
-Place in oven for 2 hours at 350 degrees.
-It may not be entirely necessary, but I let my roast rest for a full 15 minutes before carving.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIU820.
-Trim & flour the beef.
-Chop shallots and garlic in half.
-Season the carrots and potatoes with salt & pepper.
-In a heavy bottoms pot (I used a dutch oven), brown all sides of the beef in olive oil, when halfway done, add the shallots and garlic.
-Once the beef is browned, add carrots and potatoes to the pot and cover with water/broth/bouillon (should come 1/2 way to 3/4 way up the meat).
-Toss in some more black and red crushed pepper and cover.
-Place in oven for 2 hours at 350 degrees.
-It may not be entirely necessary, but I let my roast rest for a full 15 minutes before carving.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIU820.