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

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Convection Oven Pot Roast w/potato, carrots, & onions calories by ingredient


Introduction

Roast with potatoes, onions, & carrots Roast with potatoes, onions, & carrots
Number of Servings: 4

Ingredients

    1.0 tsp Garlic powder
    1.0 tsp Onion powder
    1.0 tsp Pepper, black
    1.0 tsp Salt
    1.0 cup Beef broth, bouillon, consomme
    4.0 medium Carrots, raw
    4.0 slice, medium (1/8" thick) Onions, raw
    12.0 small (1-3/4" to 2-1/2" dia.) Potato, raw
    44.5 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.

Member Ratings For This Recipe


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    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