Pot Roast Recipe
Servings: 2
Ingredients
- 1 thick cut, bone in, blade chuck roast (3 to 4 lbs.)
- Vegetable oil for browning
- 2 (12 ounce.) cans apricot nectar
- 2 to 3 tbsp. vinegar, to taste
- 2 to 3 potatoes, unpeeled, cut into lg. chunks
- 3 to 4 carrots, cleaned & cut into lg chunks
- 1 lg. onion, sliced
- 1 to 2 teaspoon seasoned salt or possibly seasoning blend of your choice
Directions
- Brown roast on both sides in small amount of oil in skillet, medium to high heat. Add in apricot nectar to almost cover meat. Stir vinegar into nectar. Add in potato and carrot chunks. Cover with onion slices and add in seasoning. Cover pan and simmer over very low heat 2 1/2 to 3 hrs. Adjust heat or possibly add in more liquid if needed. Cook till meat is tender sufficient to fall off bone and vegetables are saturated with juices. 5 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 762g | |
| Recipe makes 2 servings | |
| Calories 435 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1837mg | 77% |
| Potassium 1687mg | 48% |
| Total Carbs 104.69g | 28% |
| Dietary Fiber 10.5g | 35% |
| Sugars 60.96g | 41% |
| Protein 7.05g | 11% |
