Mom Pat's Pot Roast
Recipe: #15223
October 26, 2014
Categories: Roast Beef, Beef Chuck, Fathers Day, Game/Sports Day Passover, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Beef Dinner, more
"This makes the best potatoes baked in oven"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (480.7 g)
- Calories 705.5
- Total Fat - 41.2 g
- Saturated Fat - 16.5 g
- Cholesterol - 206.7 mg
- Sodium - 208.9 mg
- Total Carbohydrate - 34.5 g
- Dietary Fiber - 6.1 g
- Sugars - 5.6 g
- Protein - 47.3 g
- Calcium - 79.8 mg
- Iron - 4.9 mg
- Vitamin C - 20.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook pot roast in 375 degree Fahrenheit oven in a covered baking pan with Worcestershire, onion soup mix and onion with enough water to cover for 3 hours.
Step 2
Add cut up carrots and potatoes (peeled and cut in thirds top to bottom) so you have points sticking up in pan. Cover and cook 1/2 hour.
Step 3
Take out and shake soy sauce over potatoes. Dust lightly with paprika.
Step 4
Bake uncovered for 10 minutes until potatoes are tender but browned.
Step 5
Sprinkle with parsley.
Tips
No special items needed.
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