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Add a photoServings: 12
Ingredients
- 1/4 c. butter
- 3 pound beef pot roast
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 c. beef broth
- 6 med. onions, peeled
- 6 med. carrots, cut in half lengthwise
- 6 med. potatoes, halved
Directions
- Heat butter in large skillet. Sprinkle salt and pepper over meat. Brown slowly about 15 min each side. Reduce heat. Add in 1/2 c. beef broth. Cover and simmer 1 1/2 hrs. Add in beef broth in small quantities as needed.
- Add in onions, cover. Continue to cook 30 min longer. Add in carrots and potatoes, cover and simmer 30 min turning occasionally adding remaining broth, till tender.
- Remove to platter. Keep warm and make gravy by adding flour to juices. Heat, stir to keep smooth. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 184 | 48% |
| Total Fat 20.48g | 26% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 709mg | 30% |
| Potassium 732mg | 21% |
| Total Carbs 21.27g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.01g | 3% |
| Protein 27.87g | 45% |
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