Beef Roast with vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 273.7
  • Total Fat: 9.8 g
  • Cholesterol: 68.0 mg
  • Sodium: 564.5 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 26.4 g

View full nutritional breakdown of Beef Roast with vegetables calories by ingredient
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Number of Servings: 8


    2lb. Chuck Roast
    1/2 stick blue bonnet
    1/4 cup italian dressing
    4 small potatoes
    15 baby carrots
    2 medium onions
    1/2 cup water
    1 tsp. Garlic Powder
    1 tsp. Salt


Place beef roast into roasting pan. Pour in water, then season roast with salt and garlic. Slice 1/2 of 1 onion over the roast then cut the remaining onions into sections and place in the pan. Peel and cut the potatoes into sections and place them in the pan around the roast. Add the carrots to the other vegetables surrounding the roast and then pour the italian dressing over the top of the roast. Finally, slice the butter to cover your roast and place in the oven at 400 degrees for 2 to 3 hours depending on the thickness of the meat. Then longer this cooks the more tender it will be.

Number of Servings: 8

Recipe submitted by SparkPeople user MOMMYTECH.

TAGS:  Beef/Pork |

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