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Stephen Griggs: "Amazing! Followed the recipe and it turned out aw…" Read More
7Ingredients
80Minutes
1060Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. beef chuck roast
- 4 Tbsp. olive oil (Divided)
- 2 cups beef broth
- 1 pkg. onion soup mix
- 1 onion (Quartered)
- 1 lb. baby potatoes
- 1 cup baby carrots
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NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1060Calories from Fat680 |
% DAILY VALUE |
Total Fat75g115% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol225mg75% |
Sodium640mg27% |
Potassium1630mg47% |
Protein69g |
Calories from Fat680 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A90% |
Vitamin C45% |
Calcium10% |
Iron45% |
* 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(3)
Stephen Griggs 4 years ago
Amazing! Followed the recipe and it turned out awesome. My daughter loves roast and she loved this. Will make again for sure but definitely going to marinate the roast overnight with some seasonings.
Dean Ski 6 years ago
Meat kind of tough. Broth was great, but think I’ll roll with low and slow for chuck here on out,
Deborah Tessman 6 years ago
Very yummy but didn't look anything like the photo. Turned pot to saute after removing the vegetable and roast beef to condense the liquid and then poured over the beef. I set my timer for 60 minutes and turned out tender enough but may cook 5 to 10 minutes longer next time.