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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. beef roast (Tri-Tip, you can also use a chuck roast or rump roast)
- 2 1/2 lb. medium potatoes (quartered or cut into 1 to 2-inch chunks)
- 1 large onion (cut into wedges)
- 6 large carrots (quartered or halved lengthwise and cut into 1 to 2-inch pieces)
- 2 tsp. salt
- 2 Tbsp. chili powder
- 1/2 tsp. chipotle chile powder
- 1/2 tsp. oregano (dried leaf)
- 1/2 tsp. ground cumin
- 1 tsp. onion powder
- 1 dash cayenne pepper
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 tsp. Worcestershire sauce
- 2 Tbsp. olive oil
- 1 tsp. parsley flakes (dried)
- 1 tsp. crushed rosemary (dried)
- 1/2 tsp. oregano (dried leaf, or basil)
- 1/2 tsp. dried dill weed
- 1 dash dried tarragon
- 1 tsp. salt
- 1/4 tsp. pepper
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium4160mg173% |
| Potassium1120mg32% |
| Protein73g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A250% |
| Vitamin C80% |
| Calcium8% |
| Iron50% |
* 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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