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Beef And Vegetable Pot Roast

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Ingredients
  Beef 2 Pound
  Onions 2 Medium, quartered
  Celery stalks 2 , quartered
  Potatoes 4 , pared and quartered
  Carrots 2 , peeled and quartered
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Thyme 1 Teaspoon
  Canned tomatoes and juice 1 Pound (1 Can)
  Worcestershire sauce 1 Teaspoon
  Dry red wine 3⁄4 Cup (12 tbs)
  Frozen peas 10 Ounce (1 Package)
  Canned mushrooms 4 Ounce (1 Can)
Directions

In a large casserole with a cover, combine all ingredients except peas and mushrooms.
Place in a 325° oven for 3 hours.
Add peas and mushrooms and bake, uncovered, for an additional 30 minutes.

Recipe Summary

Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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4.2225
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3285 Calories from Fat 1006

% Daily Value*

Total Fat 112 g171.8%

Saturated Fat 42.8 g214.1%

Trans Fat 0 g

Cholesterol 562.5 mg187.5%

Sodium 4005.8 mg166.9%

Total Carbohydrates 290 g96.8%

Dietary Fiber 47.4 g189.6%

Sugars 60.5 g

Protein 230 g460.2%

Vitamin A 576.8% Vitamin C 509.1%

Calcium 50.6% Iron 179%

*Based on a 2000 Calorie diet

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Beef And Vegetable Pot Roast Recipe