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    You are in: Home / Recipes / Oven Pot Roast With Carrots and Potatoes Recipe
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    Oven Pot Roast With Carrots and Potatoes

    Average Rating:

    2 Total Reviews

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    • on July 21, 2012

      Really Great recipe for learning cook's. I have been cooking for years so I have old habits so teaching my daughters to cook as been tricky. this was so easy for them to follow and the results have been great each time they have made it.Just a twist you could use that we have found chop 2 stalks celery and 1large onion(we pulse it in the food processor until finely chopped).thenbron veggies in pan and place the roast on veggies.cover with water or stock.we covered it tight for 2 hours then dded the potatoes and carrots cover another1 1/2 hoursfor 350 remove when vggies are tender.this can be don in a slow clooker but i think for learning reasons the old fashion way is the better way to learn

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    • on January 14, 2009

      Excellent. Easy. Tasty. Thank you. While I browned the roast I cut and got ingredients together and had the afternoon for me! After the final boil when you add all the ingredients, I won't leave on heat for an hour. Perhaps first cooking at 2.5 hrs and then 1/2 hr from the boil. Might not add tomato next time but I did add sweet potato. Nice.

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    Nutritional Facts for Oven Pot Roast With Carrots and Potatoes

    Serving Size: 1 (369 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.1
     
    Calories from Fat 3
    66%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 445.8 mg
    18%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 7.3 g
    29%
    Sugars 6.8 g
    27%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    blade roast

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