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Pot Roast Of Beef

 

You can do this beef roast in the oven or in a crockpot. Either way, it comes out tender and juicy and makes a perfect Sunday dinner with the family.
116

Yield

6

servings

Prep

30

min

Cook

10

hrs

Ready

10

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

beef
brisket, rump roast or pot roast
onions
peeled, sliced
potatoes
peeled, sliced
carrots
peeled, sliced
118 ml water
or consomme
1 x salt
to taste
*
1 x black pepper
to taste
*

Directions

Put vegetables in bottom of crockpot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on Low for 10 to 12 hours or High 4 to 5 hours. Remove meat and vegetables with spatula.

VARIATIONS:

GERMAN STYLE: Add 3 to 4 medium dill pickles and 1 teaspoon dill.

ITALIAN: Add one 8 oz can tomato sauce, 1 teaspoon oregano and 1 teaspoon basil.

FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine.

WITHOUT VEGETABLES: Season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 104154% of calories from fat
 % Daily Value *
Total Fat 62g 96%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 242mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 185g
Vitamin A 103% Vitamin C 17%
Calcium 5% Iron 53%
* based on a 2,000 calorie diet How is this calculated?

 

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