Western Pot Roast

195 mins (prep 15, cooking 180)
7 ingredients
6 servings
This mouthwatering recipe comes from the archives of the Lea and Perrins Worcestershire Sauce test kitchens. I usually toss some potato and carrot chunks in with the roast for the last hour, or so, of cooking. You can add 1/2 to 1 cup of water or beef broth if there isn't enough saucy liquid for the veggies to cook in.

Categories:  beef , comfort-food , high-in... , taste~mood , <-4-hours , low-carb , one-dish-meal , low-in... , time-to-make , easy , high-protein , main-dish , meat , roast-beef ,
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Serving Size (66.75 g)
Servings 6
Amount per Serving
Calories 115.21 Calories from Fat 45.0
% Daily Value *
Total Fat 5.0g 46.16%
Saturated Fat 0.38g 11.48%
Trans Fat 0.02g %
Cholesterol 0.0mg 0.0%
Sodium 1231.06mg 307.76%
Total Carbohydrate 17.14g 34.29%
Dietary Fiber 0.12 g 2.84%
Sugars 14.35 g %
Protein 0.5g 5.99%
Vitamin A 210.08IU% Vitamin C 2.9mg%
Calcium 21.77mg% Iron 0.74mg%
*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:
round, chopped onion