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Ingredients
US|METRIC
10 SERVINGS
- 6 lb. pot roast (The dry rub will cover a 5-6 lb roast)
- 2 cups beef broth (Bone broth can also be used)
- 1/4 tsp. thyme
- 1/4 tsp. celery salt
- 1 tsp. basil
- 2 tsp. dried dill weed
- 2 tsp. garlic powder
- 2 tsp. ground black pepper
- 1 Tbsp. garlic salt
- 1 Tbsp. oregano
- 1 Tbsp. powdered buttermilk
- 2 tsp. onion powder (and 2 tsp)
- 2 tsp. dried parsley (and 2 tsp)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat440 |
| % DAILY VALUE |
| Total Fat49g75% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium330mg14% |
| Potassium860mg25% |
| Protein53g |
| Calories from Fat440 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium8% |
| Iron30% |
* 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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