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    Pot Roast

    Average Rating:

     1 Total Reviews

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    • on December 21, 2010

      Just made this last night, and the pot roast turned out amazing! I only had a 1.5 lb roast, but the the math of how long to cook this worked out great. The first part of roasting for 500 degrees seared the meat perfectly to seal in the juices. Cooking the remainder of the time at a lower temp insured for a very tender roast. I used a Corning Ware deep dish with a lid b/c it was what I had, and that worked great. The juices from the pan made a flavorful gravy. I was disappointed that the Sazon seasoning packets had MSG (I'm allergic), but I used Adobo w/cumin ( also by Goya and in the international food aisle) and it still tasted great. A definite keeper. Couldn't help making yummy noises throughout the meal - a little shameful when you were the chef for the meal, but I don't care. It was YUM-MY!

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    Pot Roast. Recipe by breezermom

    Pot Roast

    By breezermom
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    Nutritional Facts for Pot Roast

    Serving Size: 1 (25 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 4.7
     
    Calories from Fat 0
    18%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 71.9 mg
    2%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    beef round rump roast

    Sazon Goya seasoning

    Detailed Nutrition Values About Nutrition Info
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