Easy Pot Roast Dinner
|Instant meat marinade||1 Tablespoon|
|Vegetable juice cocktail||2⁄3 Cup (10.67 tbs)|
|Beef chuck pot roast||4 Pound|
|White potato||32 Ounce|
|Canned cut green beans||16 Ounce|
|Canned sliced mushrooms||3 Ounce|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
In Dutch oven mix marinade and vegetable juice.
Trim excess fat from meat; place meat in marinade mixture.
Marinate 15 minutes, piercing meat with long-tined fork and turning often.
Cover; simmer till nearly tender, about 2 hours.
Drain potatoes, beans, and mushrooms; add to Dutch oven.
Simmer 15 minutes more.
Transfer roast and vegetables to platter; keep warm.
Skim fat from pan juices.
Blend cold water with flour; stir into pan juices.
Cook and stir till thickened and bubbly.
Spoon some of the gravy over roast; pass remaining gravy.
Calories 514 Calories from Fat 221
% Daily Value*
Total Fat 25 g37.8%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 200 mg66.7%
Sodium 187.3 mg7.8%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3.9 g15.7%
Sugars 3.6 g
Protein 66 g131.7%
Vitamin A 6.4% Vitamin C 46.5%
Calcium 1.3% Iron 4.7%
*Based on a 2000 Calorie diet