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19Ingredients
2Hours
690Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 tsp. canola (vegetable or olive oil)
- 3 1/2 lb. beef chuck roast (cross rib roast or rump roast)
- salt
- pepper
- 3 cups water
- 2 Tbsp. Better Than Bouillon Beef Base (or 4 tsp beef bouillon)
- 2 tsp. onion powder
- 1/2 tsp. parsley flakes
- 1/4 tsp. celery seed
- 1/4 tsp. paprika
- 1/2 tsp. black pepper
- 2 tsp. garlic powder
- 1 Tbsp. Worcestershire sauce
- 1 1/2 lb. russet (yellow or red potatoes, cut into chunks)
- 1 1/2 lb. carrots (peeled, cut into chunks or baby carrots)
- 5 Tbsp. melted butter
- 1/4 cup flour
- salt
- pepper
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium460mg19% |
| Potassium1280mg37% |
| Protein41g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A290% |
| Vitamin C20% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ashley 4 years ago
Simply delicious! I cooked the roast 60 minutes with a NR then removed to a platter. Threw the vegetables in for 5 minutes with a QR. Thickened the broth with a cornstarch slurry. We really enjoyed the simplicity of the flavor and the recipe.