Pot Roast
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 697.7
- Total Fat: 35.5 g
- Cholesterol: 108.8 mg
- Sodium: 376.0 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 4.7 g
- Protein: 56.2 g
View full nutritional breakdown of Pot Roast calories by ingredient
Number of Servings: 10
Ingredients
-
3-4 lb chuck roast
7 potatoes
4-5 onions
2-4 cups baby carrots
1/2 big bottle of gravy master (approx 2.5 oz)
whole wheat flour
garlic
pepper
Directions
Preheat oven to 400 degrees
Don't cut meat at all. Coat with mixture of flour, pepper and garlic.
Place oil in bottom of roasting pan. Once oven is preheated, put meat in the oil coated pan with lid and cook at 400 degrees for 15-20 minutes while preparing the veggies.
Boil a big pot of water while cutting and peeling 2 potatoes per person. 3-5 onion peeled only. Clean mushrooms.
When meat is done add mushrooms, pots, onions, carrots and gravy master. Then pour boiling water to the top of the food and add pepper. Cover. Heat in oven at 400 for 30 minutes.
Drop temperature to 200 degrees and roast for 3 or more hours. Done when potatoes are easy to cut through or fall apart.
Serving Size: makes 6-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TLEMAY13.
Don't cut meat at all. Coat with mixture of flour, pepper and garlic.
Place oil in bottom of roasting pan. Once oven is preheated, put meat in the oil coated pan with lid and cook at 400 degrees for 15-20 minutes while preparing the veggies.
Boil a big pot of water while cutting and peeling 2 potatoes per person. 3-5 onion peeled only. Clean mushrooms.
When meat is done add mushrooms, pots, onions, carrots and gravy master. Then pour boiling water to the top of the food and add pepper. Cover. Heat in oven at 400 for 30 minutes.
Drop temperature to 200 degrees and roast for 3 or more hours. Done when potatoes are easy to cut through or fall apart.
Serving Size: makes 6-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user TLEMAY13.