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Rosemary Pot Roast {A Freezer-to-Crockpot Meal}
ERICA'S RECIPES12Ingredients
50Minutes
430Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 Tbsp. extra-virgin olive oil
- 2 lb. shoulder pot roast (boneless)
- kosher salt
- cracked pepper (fresh)
- 1/2 white onion (a large, diced)
- 8 oz. mushrooms (sliced)
- 2 large carrots (cut into 1/2-in slices)
- 1 1/2 cups green beans
- 2 cloves garlic (chopped)
- 4 sprigs rosemary
- 1/2 cup red wine
- 2 tsp. rosemary leaves (fresh, finely chopped, or more, to taste)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium250mg10% |
| Potassium740mg21% |
| Protein31g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A80% |
| Vitamin C10% |
| Calcium6% |
| Iron20% |
* 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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