Pot Roast in the Fall

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Pot Roast in the Fall

Autumn Pot Roast

Published on June 18, 2020

Total Time:

4 hrs 15 mins

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  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

  • 2 teaspoons dried parsley

  • 2 teaspoons dried oregano

  • 2 pounds beef pot roast

  • 4 potatoes, cut into chunks

  • 2 cups baby carrots

  • 1 tomato, cut into chunks

  • ½ yellow onion, cut into chunks

  • 1 (6.5 ounce) can tomato sauce

  • ½ cup water

  1. Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.

  2. Cook on High for 4 hours.

Nutrition Facts (per serving)

259Calories10g Fat26g Carbs18g Protein
None
Nutrition FactsServings Per Recipe8Calories259% Daily Value *Total Fat10g13%Saturated Fat4g19%Cholesterol47mg16%Sodium1052mg46%Total Carbohydrate26g9%Dietary Fiber5g16%Total Sugars5gProtein18gVitamin C27mg137%Calcium52mg4%Iron3mg18%Potassium804mg17%
None

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