Directions:
- Combine roast, celery, salt, pepper, mustard, and water in a large Dutch oven. Bring to a boil; cover and simmer 2 hours.
- Sauté potatoes in oil in a heavy skillet over medium heat until browned. Add potatoes to roast, reserving pan drippings in skillet. Sauté onion in reserved pan drippings until lightly browned. Add onion and tomatoes to roast. Cover and cook over medium heat 30 minutes or until vegetables are tender. Transfer roast to a platter, and serve with vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.34 Kcal (2170 kJ) | ||
| Calories from fat | 112.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 19% | |
|---|---|---|---|
| Cholesterol | 175.73mg | 59% | |
| Sodium | 486.62mg | 20% | |
| Potassium | 2018.72mg | 43% | |
| Total Carbs | 31.58g | 11% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 69.27g | 139% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 4.4mg | 25% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.17 Kcal (398 kJ) | ||
| Calories from fat | 20.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 19% | |
|---|---|---|---|
| Cholesterol | 32.27mg | 59% | |
| Sodium | 89.35mg | 20% | |
| Potassium | 370.66mg | 43% | |
| Total Carbs | 5.8g | 11% | |
| Sugars | 0.83g | 18% | |
| Dietary Fiber | 0.89g | 19% | |
| Protein | 12.72g | 139% | |
| Vitamin C | 3.7mg | 33% | |
| Iron | 0.8mg | 25% | |
| Calcium | 10mg | 5% | |
* 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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