Easy Pot Roast Recipe
Ingredients
| Beef chuck pot roast | 3 Pound | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Onions | 2 Medium, sliced | |
| Tomato sauce | 1 Can (10 oz) | |
| Brown sugar | 1 Tablespoon | |
| Horseradish | 1 Tablespoon | |
| Prepared mustard | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2696 Calories from Fat 1306
% Daily Value*
Total Fat 145 g223.4%
Saturated Fat 30.6 g153.1%
Trans Fat 0 g
Cholesterol 1200 mg400%
Sodium 4528.8 mg188.7%
Total Carbohydrates 67 g22.5%
Dietary Fiber 9.6 g38.4%
Sugars 42.7 g
Protein 385 g769.5%
Vitamin A 30.4% Vitamin C 102.1%
Calcium 11.6% Iron 16.3%
*Based on a 2000 Calorie diet
Directions
Season with salt and pepper; sprinkle onion on meat.
Mix remaining ingredients; pour on meat.
Fold foil over meat and seal securely.
Label and freeze.
4 hours 15 minutes before serving, remove Easy Pot roast from freezer and place wrapped meat in baking pan, 13x9x2 inches. (If foil has torn during storage, overwrap with foil.)
Cook in 350° oven until tender, about 4 hours.
Place meat on warm platter; keep warm while making Gravy GRAVY Spoon off fat from broth.
Add enough water to broth to measure 2 cups; pour into pan.
Shake 1/2 cup water and 1/4 cup all purpose flour in covered jar; stir slowly into broth.
Heat, stirring constantly, until gravy boils.
Boil and stir 1 minute.
If desired, add few drops bottled brown bouquet sauce.
Chef
