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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. vegetable oil
- 4 lb. beef chuck roast
- pepper
- salt
- 1 cube vegetable bouillon
- 1 cup boiling water
- 4 oz. sliced pepperoni
- 1 onion (medium, quartered and thinly sliced)
- 15 oz. black olives (whole, drained)
- 2 Tbsp. garlic (chopped fresh)
- 14.5 oz. stewed tomatoes
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Directions
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat500 |
| % DAILY VALUE |
| Total Fat55g85% |
| Saturated Fat19g95% |
| Trans Fat0g |
| Cholesterol165mg55% |
| Sodium1060mg44% |
| Potassium850mg24% |
| Protein48g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium10% |
| Iron40% |
* 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)
Hank Hill 5 years ago
I’ve made this twice and it’s not worth the time. Flavors don’t penetrate the meat. You end up with steamed meat and a watery liquid. If you thicken the cooking liquid and put it on the meat, it’s not bad, but not good.