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Pot Roast with Vegetables

 

Pot Roast with Vegetables recipe
33

Yield

10

servings

Prep

20

min

Cook

1

hrs

Ready

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
*
2 ½ pounds beef chuck roast
1 tablespoon vegetable shortening
¼ cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 small potatoes
pared
5 each carrots
quartered
½ teaspoon salt
1 pound zucchini
quartered
½ teaspoon salt
1 cup sour cream
dairy

Directions

Melt shortening in large skillet or Dutch oven; brown meat.

Add water and vinegar. Sprinkle dill weed over meat.

Cover tightly and simmer about 3 hours or until meat is tender.

One hour before end of cooking time, add potatoes and carrots; season with ½ teaspoon salt.

Twenty minutes before end of cooking time, add zucchini; season with ½ teaspoon salt.

Serve with sour cream gravy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 80352% of calories from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 950mg 40%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 123g
Vitamin A 179% Vitamin C 40%
Calcium 12% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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