Recipe courtesy of Paul's Coffee Shop
Recipe courtesy of Paul's Coffee Shop
Pot Roast
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- Level: Easy
- Total: 3 hr 25 min
- Active: 25 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 796
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 99 g
- Cholesterol
- 306 mg
- Sodium
- 1305 mg
- Level: Easy
- Total: 3 hr 25 min
- Active: 25 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 796
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 99 g
- Cholesterol
- 306 mg
- Sodium
- 1305 mg
Ingredients
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Directions
- Preheat the oven to 325 degrees F.
- Sear the roast in the oil on both sides. Combine the soup mix, garlic powder, pepper and salt in a bowl, then rub on the roast. Pour the Worcestershire sauce and 4 cups water over the roast in a roasting pan.
- Saute the onions and celery in the butter in a pan until soft. Add to the roast. Cover with foil and roast in the oven until fork-tender, about 3 hours.
