|Boneless chuck roast||2 Pound|
|Brown pot roast||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Peeled onions||4 Small|
Select 2-lb. boneless chuck roast.
Brown pot roast well in hot fat in Dutch oven or heavy kettle, 15 to 20 min. on each side.
As each side is browned, salt and pepper generously.
Set pot roast on low rack or on one improvised from jar lids punched with holes, to prevent burning.
Add 1/2 cup water.
Cover tightly and simmer over low heat 2 1/2 to 3 hr., until fork tender.
Check now and then and add only enough water to keep meat from sticking to kettle.
About 45 min. before roast is done, add 2 to 4 small peeled onions and 4 to 5 medium carrots; sprinkle vegetables lightly with salt.
Calories 1233 Calories from Fat 489
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 22.6 mg7.5%
Sodium 322.6 mg13.4%
Total Carbohydrates 50 g16.5%
Dietary Fiber 8.5 g33.9%
Sugars 17.7 g
Protein 131 g262.1%
Vitamin A 509.6% Vitamin C 45.3%
Calcium 11% Iron 6.8%
*Based on a 2000 Calorie diet