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Pot Roast

10min.chef's picture
  Beef pot roast 4 Pound
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

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

Pot Roast Recipe