My Favorite Pot Roast
|Chuck roast/Bottom round||4 Pound, boned (round, 1.5 to 2 kg)|
|Soft butter/Olive oil||30 Milliliter (2 tbsp)|
|Salt||2 Teaspoon (10 mL)|
|Freshly ground pepper||1⁄4 Teaspoon (1 mL)|
|Unpeeled lemon||1 Large, sliced|
|Onions||2 Medium, thinly sliced|
|Ketchup||250 Milliliter (1 cup)|
|Tarragon/Basil||1⁄2 Teaspoon (2 mL)|
|Red wine/Water||60 Milliliter (1/4 cup)|
Place meat in a large baking dish.
Rub top with softened butter or with oil.
Season with salt and pepper.
Cover with slices of lemon and onion.
Combine remaining ingredients and pour over meat.
Cover tightly so the meat will steam tender.
Cook in a 350°F (180°C) oven for 2 to 3 hours or until tender.
Serving size: Complete recipe
Calories 3203 Calories from Fat 1048
% Daily Value*
Total Fat 117 g179.8%
Saturated Fat 49.7 g248.5%
Trans Fat 0 g
Cholesterol 1044.4 mg348.1%
Sodium 8036.9 mg334.9%
Total Carbohydrates 110 g36.7%
Dietary Fiber 11.5 g45.9%
Sugars 76.3 g
Protein 405 g810%
Vitamin A 17.8% Vitamin C 161.1%
Calcium 46.2% Iron 218.4%
*Based on a 2000 Calorie diet