Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.
Ingredients
- 4 ½ pounds chuck roast
- 2 cups water
- 2 cups ketchup
- 1 tablespoon chili powder
- 1 tablespoon white sugar
- 1 teaspoon salt
- 6 large potatoes, peeled and halved
- 1 large onion, sliced
- 6 carrots, peeled and sliced
- 2 tablespoons all-purpose flour
- ¼ cup water
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
Step 3
Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
Step 4
Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 651 | |
% Daily Value * | |
Total Fat29g | 38% |
Saturated Fat12g | 58% |
Cholesterol116mg | 39% |
Sodium1077mg | 47% |
Total Carbohydrate63g | 23% |
Dietary Fiber5g | 18% |
Total Sugars21g | |
Protein35g | |
Vitamin C35mg | 177% |
Calcium55mg | 4% |
Iron5mg | 27% |
Potassium1350mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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