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    You are in: Home / Recipes / Sheila's Savory Pot Roast and Vegetables With Gravy Recipe
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    Sheila's Savory Pot Roast and Vegetables With Gravy

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    • on October 13, 2008

      I made this for Sunday dinner last night and it was great. I did have to sub a few items, as I didn''t have parsnips, cloves or pearl onions. I brown the meat which I seasoned with garlic, salt and pepper, in about 2 tab. olive oil, on stove top. Then added the broth, and a large onion cut into wedges. Then covered it and placed it in a 350 degree oven and cooked about 1 1/2 hours, started later in the day then expected, so increased temp. I then added baby carrots and quartered potatoes, and cooked another hour 15 minutes. I then removed the meat and veggies, added a little water(mixed with some flour, salt and pepper) to the juices to make a gravy. Served with corn and it was an awesome dinner. Thanks Jackie for posting. Made for PRMR.

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    Nutritional Facts for Sheila's Savory Pot Roast and Vegetables With Gravy

    Serving Size: 1 (492 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 627.4
    Calories from Fat 299
    Total Fat 33.2 g
    Saturated Fat 11.6 g
    Cholesterol 170.1 mg
    Sodium 590.2 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 6.6 g
    Sugars 9.7 g
    Protein 50.3 g


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