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Ingredients
- 2 1/2 to 3 pound chuck roast
- 1-2 tbsp. veg. oil
- 1/2 c. flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 3 (16 ounce.) cans stewed tomatoes
- 1 (8 ounce.) can tomato sauce; optional
- 1 med. onion, minced
Directions
- Remove bones from heat and lb. salt, pepper, garlic salt, and flour well into meat with mallet or possibly edge of heavy plate.
- Heat oil over medium heat and saute/fry onions till soft. Brown meat on both sides; add in more oil, if needed. Add in stewed tomatoes and tomato sauce if used. Bring to light boil, reduce heat, cover and simmer lightly at least 1 1/2 hrs. Serve with mashed potatoes - a Boy Scouts' favorite.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3162g | |
| Calories 3390 | |
| Calories from Fat 1386 | 41% |
| Total Fat 154.31g | 193% |
| Saturated Fat 48.9g | 196% |
| Trans Fat 0.53g | |
| Cholesterol 826mg | 275% |
| Sodium 7847mg | 327% |
| Potassium 8613mg | 246% |
| Total Carbs 166.53g | 44% |
| Dietary Fiber 22.8g | 76% |
| Sugars 68.98g | 46% |
| Protein 332.8g | 532% |
