Directions:
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours.
- Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.89 Kcal (1980 kJ) | ||
| Calories from fat | 183.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.41g | 31% | |
|---|---|---|---|
| Cholesterol | 158.76mg | 53% | |
| Sodium | 322.89mg | 13% | |
| Potassium | 1160.03mg | 25% | |
| Total Carbs | 18.61g | 6% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 51.91g | 104% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 1mg | 34% | |
| Iron | 5.2mg | 29% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 124.43 Kcal (521 kJ) | ||
| Calories from fat | 48.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 31% | |
|---|---|---|---|
| Cholesterol | 41.78mg | 53% | |
| Sodium | 84.97mg | 13% | |
| Potassium | 305.25mg | 25% | |
| Total Carbs | 4.9g | 6% | |
| Sugars | 1.38g | 21% | |
| Dietary Fiber | 0.97g | 15% | |
| Protein | 13.66g | 104% | |
| Vitamin C | 1.2mg | 8% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 1.4mg | 29% | |
| Calcium | 21mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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