Beef Pot Roast With Vegetables
|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.
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