You are here

Pot Roast

Diet.Chef's picture
  Beef chuck arm pot roast 3 Pound, trimmed off fat (1 Beef Chuck Arm Pot Roast)
  Cooking oil 1 Tablespoon
  Dry red wine 1⁄2 Cup (8 tbs)
  Instant beef bouillon granules 1 Tablespoon
  Dried rosemary 1⁄2 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon, crushed
  Fresh mushrooms 16 Large
  Carrots 4 Large, cut into julienne strips
  Whole onions 8 Small
  Tomatoes 4 , quartered

In Dutch oven brown meat on all sides in hot oil.
Add wine, bouillon granules, herbs, and 1/2 teaspoon pepper.
Cover and cook in a 325° oven for 1 to 1 1/4 hours or till meat is nearly done.
Add mushrooms, carrots, and onions; spoon juices over vegetables.
Cover; continue cooking 40 minutes.
Add tomatoes; cover and cook 5 to 10 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to platter.
Skim fat from juices; pass with meat and vegetables.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5116 Calories from Fat 2335

% Daily Value*

Total Fat 260 g400%

Saturated Fat 99.4 g497.2%

Trans Fat 0 g

Cholesterol 1056.6 mg352.2%

Sodium 4566.1 mg190.3%

Total Carbohydrates 170 g56.8%

Dietary Fiber 36.5 g145.8%

Sugars 77.9 g

Protein 417 g833%

Vitamin A 1050.8% Vitamin C 271.8%

Calcium 48.5% Iron 47.2%

*Based on a 2000 Calorie diet

Pot Roast Recipe