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Marinated Pot Roast Recipe
|Boneless chuck roast||4 Pound|
|Garlic powder||1⁄3 Teaspoon|
|Zesty italian salad dressing||3⁄4 Cup (12 tbs)|
|Frozen baby carrots||10 Ounce, thawed (1 Package)|
|Sliced fresh mushrooms||1⁄2 Pound|
|Tomato paste||6 Ounce (1 Can)|
Serving size: Complete recipe
Calories 4268 Calories from Fat 1608
% Daily Value*
Total Fat 181 g279%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3201.1 mg133.4%
Total Carbohydrates 123 g41.1%
Dietary Fiber 15.5 g62.1%
Sugars 46.8 g
Protein 506 g1011.2%
Vitamin A 833.8% Vitamin C 74.9%
Calcium 15.4% Iron 42.5%
*Based on a 2000 Calorie diet
Place in 2-quart oblong glass baking dish.
Combine pepper, salt and garlic powder; sprinkle over roast.
Pour salad dressing over roast.
Cover and refrigerate 6 to 8 hours, turning twice.
Cover with vented plastic wrap.
Microwave at high (10) 12 to 15 minutes.
Microwave at medium (5) 42 to 58 minutes; turn roast over after 25 minutes.
Add carrots and mushrooms.
Cover and Microwave at medium (5) 7 to 11 minutes until meat and vegetables are tender.
Remove meat and vegetables to warm platter.
Add tomato paste to cooking liquid; stir well.
Microwave at high (10) 2 to 4 minutes.