You are here

Pot Roast And Vegetables

  Chuck roast 4 Pound (1 roast)
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Beef 1
  Hot water 1⁄4 Cup (4 tbs)
  Onion 1 Large, sliced
  Carrots 1 Pound, cut in 1-inch pieces (1 package)
  Potatoes 6 Medium, peeled and quartered

Trim away excess fat and place roast in a 4-quart casserole.
Rub with salt and pepper.
Dissolve bouillon in hot water.
Pour over the roast.
Add sliced onion.
Cover with plastic wrap.
Microwave at HIGH 10 to 15 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM-LOW 45 to 48 minutes.
Add carrots and potatoes.
Cover with plastic wrap.
Microwave at MEDIUM-HIGH 45 to 48 minutes.
Let stand, covered, 3 to 5 minutes.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4299 Calories from Fat 1213

% Daily Value*

Total Fat 135 g207.2%

Saturated Fat 50.3 g251.6%

Trans Fat 0 g

Cholesterol 1190.7 mg396.9%

Sodium 5836.6 mg243.2%

Total Carbohydrates 264 g88.1%

Dietary Fiber 41 g164%

Sugars 43 g

Protein 497 g994.3%

Vitamin A 1516% Vitamin C 423.9%

Calcium 63.6% Iron 297.6%

*Based on a 2000 Calorie diet

Pot Roast And Vegetables Recipe