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Easy Pot Roast

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  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

Place meat on 30 X 18 inch piece of heavy duty aluminum foil.
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.

Recipe Summary

Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

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

Easy Pot Roast Recipe