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Victoria Miller: "Delicious! Better to do veggies separately." Read More
18Ingredients
3Hours
1200Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
1200Calories
Sodium36% DV870mg
Fat114% DV74g
Protein143% DV73g
Carbs19% DV58g
Fiber32% DV8g
Calories1200Calories from Fat670 |
% DAILY VALUE |
Total Fat74g114% |
Saturated Fat30g150% |
Trans Fat |
Cholesterol245mg82% |
Sodium870mg36% |
Potassium2350mg67% |
Protein73g143% |
Calories from Fat670 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber8g32% |
Sugars7g14% |
Vitamin A100% |
Vitamin C110% |
Calcium15% |
Iron70% |
* 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(11)

L Miller 2 years ago
Perfect! Go to and I have made it many times with shoulder roast and bottom roast

Teresa Martin 2 years ago
I didnt have a very thick roast so it only took a little over and hour with me flipping it halfway through that time. I added bell pepper and onions when putting it in the oven. Tasted Great though

Julie C. 2 years ago
Terribly! The veggies didn't cook at all, the meat barely cooked! I was to get dinner made bc this recipe STINKS!!

Lynn 2 years ago
Not good.. I followed the directions to the letter. I splurged & bought a beautiful thick Chuck roast. My husband sliced the roast & it tasted good but it was as though as could be. I was so disappointed.

Tracie M. 3 years ago
AWESOME !!! Super easy I cooked the veggies in a separate pan and turned the heat up for a bit after meat was done