Pot Roast with Baby Vegetables (Tyler Florence) Recipe

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Pot Roast with Baby Vegetables (Tyler Florence)
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Ingredients:

Directions:

  1. Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
  2. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 973.33 Kcal (4075 kJ)
Calories from fat 442.38 Kcal
% Daily Value*
Total Fat 49.15g 76%
Cholesterol 219.24mg 73%
Sodium 473.73mg 20%
Potassium 1982.3mg 42%
Total Carbs 24.77g 8%
Sugars 6.53g 26%
Dietary Fiber 4.26g 17%
Protein 103.22g 206%
Vitamin C 26.3mg 44%
Vitamin A 0.5mg 17%
Iron 13.3mg 74%
Calcium 80.2mg 8%
Amount Per 100 g
Calories 148.71 Kcal (623 kJ)
Calories from fat 67.59 Kcal
% Daily Value*
Total Fat 7.51g 76%
Cholesterol 33.5mg 73%
Sodium 72.38mg 20%
Potassium 302.87mg 42%
Total Carbs 3.78g 8%
Sugars 1g 26%
Dietary Fiber 0.65g 17%
Protein 15.77g 206%
Vitamin C 4mg 44%
Vitamin A 0.1mg 17%
Iron 2mg 74%
Calcium 12.3mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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