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Add a photoServings: 2
Ingredients
- 1/2 lb pot roast
- 1 tsp prepared chopped garlic
- 1/8 tsp freshly-grnd black pepper
- 1 tsp thyme
- 1 tsp oregano
- 2 sm baking potatoes cut into quarters
- 1 sm red onion peeled, and
- Â Â cut into quarters
- 1/2 c. baby carrots
- 1 c. fat-free chicken broth
Directions
- Heat oven to 350 degrees. Place meat in baking dish and sprinkle with garlic and herbs.
- Add in vegetables and pour broth in bottom of dish. Cover and bake 1 hour or possibly till done.
- This recipe yields 2 servings.
- Serving size: 1/2 of recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 2 servings | |
| Calories 404 | |
| Calories from Fat 151 | 37% |
| Total Fat 16.76g | 21% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 286mg | 12% |
| Potassium 1059mg | 30% |
| Total Carbs 33.36g | 9% |
| Dietary Fiber 6.0g | 20% |
| Sugars 6.97g | 5% |
| Protein 29.43g | 47% |
