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Pot Roast with Vegetables Recipe
|Beef round roast||4 Pound (Bottom Round)|
|Instant meat tenderizer||2 Teaspoon|
|Seasoned salt||To Taste|
|Pepper seasoning||To Taste|
|Potatoes||8 Small, pared|
|Carrots||6 , scraped, halved crosswise|
|Onions||10 Small, peeled|
Calories 1196 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.2%
Saturated Fat 4.1 g20.5%
Trans Fat 0 g
Cholesterol 16.1 mg
Sodium 700.4 mg29.2%
Total Carbohydrates 95 g31.7%
Dietary Fiber 14.1 g56.5%
Sugars 19.6 g
Protein 144 g287.3%
Vitamin A 309.7% Vitamin C 137.6%
Calcium 13.8% Iron 19.4%
*Based on a 2000 Calorie diet
In Dutch oven, in hot butter, brown roast on all sides.
Add 2 cups water; simmer, covered, 2 1/2 to 3 hours or until tender.
Meanwhile, prepare potatoes, carrots and onions.
About 1 hour before roast is done, add vegetables.
Continue simmering, covered, until meat is done, vegetables tender-crisp.
Remove meat and vegetables; thicken gravy.
Serve meat on heated platter, surrounded by vegetables; pass gravy.