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Ingredients
- 1 (3 to 4 lbs.) boneless chuck roast
- 2 tbsp. oil to brown
Directions
- Brown roast and remove and add in onion (2 c.) sliced saute/fry, then put roast in pan. Add in 1 (15 ounce.) tomato puree, 2 tsp. each garlic salt and basil 1 tsp. each sugar, oregano and thyme, 1/2 tsp. pepper. Add in some water, if needed. 4 med. carrots, cut in 1 inch pcs 4 med. potatoes in quarters
- Bake 2 to 3 hrs, till tender. 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1249g | |
| Calories 4067 | |
| Calories from Fat 2630 | 65% |
| Total Fat 292.1g | 365% |
| Saturated Fat 107.27g | 429% |
| Trans Fat 0.7g | |
| Cholesterol 1271mg | 424% |
| Sodium 807mg | 34% |
| Potassium 2922mg | 83% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 337.27g | 540% |
