Oven Pot Roast With Carrots and Potatoes Recipe

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Oven Pot Roast With Carrots and Potatoes

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Ingredients:

Serving

1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
1 tsp salt
1/8 tsp pepper
1 cup water
6 medium carrots, peeled and cut in 2 inch cubes
6 medium potatoes, peeled and quartered
3 medium onions, peeled and quartered

Directions:

Sprinkle roast well with salt and pepper.
Place in a large roasting pan.
Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
Uncover and arrange vegetables around roast in pan.
Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.94 Kcal (665 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	504.17mg	21%
Potassium	714.34mg	15%
Total Carbs	37.08g	12%
Sugars	10.45g	42%
Dietary Fiber	6.84g	27%
Protein	3.76g	8%
Vitamin C	10.1mg	17%
Vitamin A	1.9mg	64%
Iron	1.3mg	7%
Calcium	76.2mg	8%

Amount Per 100 g
Calories	55.47 Kcal (232 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	175.94mg	21%
Potassium	249.29mg	15%
Total Carbs	12.94g	12%
Sugars	3.65g	42%
Dietary Fiber	2.39g	27%
Protein	1.31g	8%
Vitamin C	3.5mg	17%
Vitamin A	0.7mg	64%
Iron	0.5mg	7%
Calcium	26.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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