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Beef Pot Roast With Vegetables

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  Beef/Null 2 Pound (For Pot Roast)
  Canned tomatoes/Null 1 1⁄2 Cup (24 tbs) (Null)
  Water/Null 1 1⁄2 Cup (24 tbs) (Null)
  Onion/Null 1 , chopped (Null)
  Carrots/Null 6 , peeled and diced (Null)
  Diced potatoes/Null 2 Cup (32 tbs) (Null)
  Peas/Null 2 Cup (32 tbs) (Fresh / Frozen)
  Salt/Null To Taste (Null)
  Pepper/Null To Taste (Null)

Brown meat on all sides in heavy kettle, adding a small amount of fat if neces- sary.
Add tomatoes, water, and salt and pepper.
Bring to boil, cover and simmer for 1 hour, or until meat is nearly ten- der.
Add onion and carrots and simmer for 15 minutes.
Add potatoes, and cook until vegetables are tender.
Add peas and cook for a few minutes.
If desired, thicken liquid with flour blended with a little cold water.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2501 Calories from Fat 1003

% Daily Value*

Total Fat 111 g171.4%

Saturated Fat 42.5 g212.7%

Trans Fat 0 g

Cholesterol 562.5 mg187.5%

Sodium 1703.3 mg71%

Total Carbohydrates 154 g51.2%

Dietary Fiber 38.9 g155.4%

Sugars 39.6 g

Protein 218 g435.4%

Vitamin A 1320.4% Vitamin C 304.5%

Calcium 39.1% Iron 170.9%

*Based on a 2000 Calorie diet

Beef Pot Roast With Vegetables Recipe