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Easy Pot-Roast

Plan.Ahead.Meals's picture
Ingredients
  Beef chuck pot roast 3 Pound (arm, blade, cross rib or boneless shoulder)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onions 2 Medium, sliced
  Tomato sauce 1 Can (10 oz)
  Brown sugar 1 Tablespoon
  Horseradish 1 Tablespoon
  Prepared mustard 1 Teaspoon
Directions

Place meat on 30x 18 inch piece of heavy duty aluminum foil.
Season with salt and pepper; sprinkle onion on meat, mix remaining ingredients; pour on meat.
Fold foil over meat and seal securely.
(To serve immediately, see below.) Label and freeze. 4 hours 15 minutes before serving, remove .
Easy Pot Roast from freezer and place wrapped meat in baking pan, 13x9x2 inches.
(If foil has torn, during storage, overwrap with foil.)
Cook in 350° oven until tender, about 4 hours.
Place meat on warm platter; keep warm while making Gravy

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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4.09
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2696 Calories from Fat 1306

% Daily Value*

Total Fat 145 g223.4%

Saturated Fat 30.6 g153.1%

Trans Fat 0 g

Cholesterol 1200 mg400%

Sodium 4528.8 mg188.7%

Total Carbohydrates 67 g22.5%

Dietary Fiber 9.6 g38.4%

Sugars 42.7 g

Protein 385 g769.5%

Vitamin A 30.4% Vitamin C 102.1%

Calcium 11.6% Iron 16.3%

*Based on a 2000 Calorie diet

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Easy Pot-Roast Recipe