Pot Roast with Roasted Vegetables


food network
130 mins (prep 10, cooking 120)
27 ingredients
4 to 6 servings


Categories:  shallot , carrot , tomato , beef , vegetables , roast , dutch-oven , spring , dinner , roasting , winter , main-dish , american , fall , meat , turnip , celery , summer ,
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Ingredients

Nutrition

Serving Size (169.2 g)
Servings 4
Amount per Serving
Calories 351.85 Calories from Fat 142.74
% Daily Value *
Total Fat 15.86g 97.62%
Saturated Fat 3.18g 63.69%
Trans Fat 0.29g %
Cholesterol 4.73mg 6.31%
Sodium 28393.59mg 4732.27%
Total Carbohydrate 26.01g 34.69%
Dietary Fiber 0.13 g 2.13%
Sugars 17.36 g %
Protein 20.88g 167.03%
Vitamin A 1.85IU% Vitamin C 0.0mg%
Calcium 73.97mg% Iron 2.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
kosher salt and freshly ground black pepper, cloves garlic, large, fresh thyme, , chopped fresh flat-leaf parsley, , red onions, kosher salt and freshly ground black pepper
 

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