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Beef Pot Roast- servings: 8
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 581 % Daily Value *
- Total Fat: 45 g 69.5%
- Saturated Fat: 18 g 89.43%
- Trans Fat: 0 g %
- Cholesterol: 161 mg 53.67%
- Sodium: 446 mg 18.57%
- Calcium: 29 mg 2.85%
- Potassium: 646 mg 18.46%
- Magnesium: 0 mg 0%
- Iron: 5 mg 26.14%
- Zinc: 0 mg 0%
- Total Carbohydrate: 2 g %
- Dietary Fiber: 0 g 1.56%
- Sugar: 1 g
- Protein: 39 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0.09%
- Vitamin C 2.51%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat7
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat6
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total6 oz-eq
Summary
"This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish."
Ingredients
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions