Ingredients:
- 1 bay leaf
- 6 potatoes, peeled and cut in large pieces
- 6 -8 carrots, peeled and cut in large pieces
Directions:
- Set pot roast in roasting pan, sprinkle liberally with salt and pepper.
- Add 2 cups water, beef bouillon, and bay leaf; cover and cook in 250 degree oven for 5 to 6 hours.
- About an hour before supper, add vegetables and turn up oven to 325 degrees and continue baking until vegetables are fork tender.
- Remove meat and vegetables from roaster and pour pan juices into saucepan to make gravy.
- While stirring constantly over medium heat, add enough cornstarch, dissolved in cold water, to pan juices to make desired consistency.
- Season with salt, pepper, and Kitchen Bouquet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.32 Kcal (2338 kJ) | ||
| Calories from fat | 194.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.57g | 33% | |
|---|---|---|---|
| Cholesterol | 219.57mg | 73% | |
| Sodium | 475.92mg | 20% | |
| Potassium | 1217.41mg | 26% | |
| Total Carbs | 16.58g | 6% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 72.68g | 145% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 5.4mg | 30% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.63 Kcal (484 kJ) | ||
| Calories from fat | 40.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 33% | |
|---|---|---|---|
| Cholesterol | 45.47mg | 73% | |
| Sodium | 98.56mg | 20% | |
| Potassium | 252.12mg | 26% | |
| Total Carbs | 3.43g | 6% | |
| Sugars | 1.07g | 21% | |
| Dietary Fiber | 0.64g | 12% | |
| Protein | 15.05g | 145% | |
| Vitamin C | 1.5mg | 12% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 1.1mg | 30% | |
| Calcium | 19.4mg | 9% | |
* 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.
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