Pot Roast with Vegetables (Tyler Florence) Recipe

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Pot Roast with Vegetables (Tyler Florence)
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Ingredients:

Directions:

  1. Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  2. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 690 Kcal (2889 kJ)
Calories from fat 503.27 Kcal
% Daily Value*
Total Fat 55.92g 86%
Cholesterol 163.3mg 54%
Sodium 170.22mg 7%
Potassium 718.31mg 15%
Total Carbs 3.34g 1%
Sugars 0.57g 2%
Dietary Fiber 1.03g 4%
Protein 39.32g 79%
Vitamin C 1.5mg 3%
Iron 4.7mg 26%
Calcium 40.2mg 4%
Amount Per 100 g
Calories 218.32 Kcal (914 kJ)
Calories from fat 159.24 Kcal
% Daily Value*
Total Fat 17.69g 86%
Cholesterol 51.67mg 54%
Sodium 53.86mg 7%
Potassium 227.28mg 15%
Total Carbs 1.06g 1%
Sugars 0.18g 2%
Dietary Fiber 0.33g 4%
Protein 12.44g 79%
Vitamin C 0.5mg 3%
Iron 1.5mg 26%
Calcium 12.7mg 4%

* 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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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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