|Beef pot roast||4 Pound|
|Onion||1 Medium, sliced|
|Water||1⁄2 Cup (8 tbs)|
|Carrots||6 , scraped and cut in to chunks|
|Potatoes||6 Medium, peeled and cut in to chunks|
|Onions||6 Small, peeled|
1. Pre-heat Dutch oven over medium-high heat according to directions for top stove roasting. Brown pot roast well on all sides.
2. Sprinkle with salt and pepper. Add onion and water. Cover with vac-control valve closed. Reduce heat and simmer 2 1/2 to 3 hours, or until meat is very tender when pierced with a fork. Turn pot roast once during cooking time.
3. About 45 minutes before pot roast is cooked add carrots, potatoes and onions.
4. Remove pot roast to a hot serving platter. Cut in slices and serve with strained juices from the Dutch oven.
Serving size: Complete recipe
Calories 5756 Calories from Fat 2966
% Daily Value*
Total Fat 329 g506.1%
Saturated Fat 132.4 g662.1%
Trans Fat 0 g
Cholesterol 1197.4 mg399.1%
Sodium 5364.4 mg223.5%
Total Carbohydrates 315 g104.9%
Dietary Fiber 49.2 g196.7%
Sugars 65.5 g
Protein 384 g767.5%
Vitamin A 1223.6% Vitamin C 493.3%
Calcium 77.3% Iron 230.6%
*Based on a 2000 Calorie diet