Easy Pot Roast Recipe
Ingredients
| Potatoes | 4 , cut into 1 inch cubes | |
| Carrots | 8 , cut into 1 inch cubes | |
| Onion | 1 , chopped | |
| Lean beef pot roast | 3 Pound (Chuck, Round, Rump) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| Cold water | 3 Tablespoon (Mixed With Flour) |
Nutrition Facts
Serving size
Calories 359 Calories from Fat 4
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 22.2 mg7.4%
Sodium 881 mg36.7%
Total Carbohydrates 63 g21.1%
Dietary Fiber 8.5 g33.9%
Sugars 8.6 g
Protein 17 g33.9%
Vitamin A 271.9% Vitamin C 72.4%
Calcium 7.5% Iron 9.3%
*Based on a 2000 Calorie diet
Directions
Season meat with salt and pepper.
Place on top of vegetables.
Cook on low 10 to 12 hours.
Pour accumulated juice into a saucepan; skim off fat.
Add flour water mixture.
Bring to a boil, stirring constantly until thickened.
Return to meat and vegetables.
Serve at once.
Chef
