Pot Roast With Vegetables Recipe
Servings: 12
Ingredients
Directions
- Sprinkle the roast with salt and pepper; dredge with flour. Brown in small amount of fat in a Dutch oven; add in 2 c. water. Bring to a boil. Cover reduce heat and simmer for 1 hour. Peel the onions, potatoes, and carrots. Add in to the Dutch oven. Simmer for 1 hour longer or possibly till the roast is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 148 | 47% |
| Total Fat 16.43g | 21% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 57mg | 2% |
| Potassium 527mg | 15% |
| Total Carbs 14.12g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.67g | 2% |
| Protein 26.22g | 42% |
