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Ginny Meadows: "Best pot roast I ever made!" Read More
14Ingredients
4Hours
780Calories
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Ingredients
US|METRIC
7 SERVINGS
- 4 lb. boneless chuck roast (marbled)
- sea salt
- ground black pepper
- 3 Tbsp. vegetable oil (divided)
- 4 large carrots (cut into 1-inch pieces)
- 1 1/2 lb. gold potatoes (or small red)
- 1 yellow onion (chopped)
- 3 cups beef broth
- 1 cup water
- 2 Tbsp. aged balsamic vinegar
- 2 Tbsp. worcestershire sauce
- 6 cloves roasted garlic (minced)
- 4 sprigs fresh thyme (stems removed)
- 1 Tbsp. fresh parsley (chopped, optional)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat480 |
% DAILY VALUE |
Total Fat53g82% |
Saturated Fat19g95% |
Trans Fat0g |
Cholesterol170mg57% |
Sodium700mg29% |
Potassium1420mg41% |
Protein54g |
Calories from Fat480 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A140% |
Vitamin C30% |
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)
Marty Beyer 8 years ago
This is a delicious pot roast recipe! Everyone loved it including our young grandchildren! It is very easy to make as well.