Oven Baked Pot Roast
|Chuck arm/Blade pot-roast||3 Pound|
|Dry onion soup mix||1⁄2 Cup (8 tbs)|
|Potatoes||4 Medium, cut in quarters|
|Carrots||4 , cut in quarters|
|Stalk celery||1 Large, cut into pieces|
Place pot-roast in baking dish or casserole with cover.
Sprinkle onion soup mix over meat.
Cover; bake at 350° for 2 to 2 1/2 hours.
Add potatoes, carrots and celery; cover and continue baking for 1 hour.
Calories 368 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 91.9 mg30.6%
Sodium 1563.9 mg65.2%
Total Carbohydrates 31 g10.2%
Dietary Fiber 4 g16.2%
Sugars 3.1 g
Protein 41 g81.5%
Vitamin A 102.7% Vitamin C 32.8%
Calcium 7.4% Iron 24.6%
*Based on a 2000 Calorie diet