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Add a photoServings: 12
Ingredients
- 3 c. water
- 3-5 pound chuck roast
- 6 red potatoes, peeled and quartered
- 6 carrots, in 2 inch pcs
- 1 lg. onion, sliced
- 2 tbsp. A-1 sauce
- 3 tbsp. veg. oil
Directions
- In medium roaster, heat oil. Sear roast on both sides (very brown). Salt and pepper both sides of roast. Remove from heat. Heat oven to 350 degrees. Add in all vegetables and A-1 sauce. Cover and cook in oven for 2 1/2 to 3 hrs or possibly till meat is tender. Make gravy.
- Remove meat and vegetables from roaster. In small bowl, mix cornstarch and 1 c. water till smooth. Bring pan drippings to boiling, adding Kitchen Boquet and remaining water. Now, add in cornstarch mix and bring to boiling till gravy is thickened. Salt and pepper to taste. Serve over roast, potatoes, carrots, and onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 12 servings | |
| Calories 421 | |
| Calories from Fat 174 | 41% |
| Total Fat 19.36g | 24% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.09g | |
| Cholesterol 100mg | 33% |
| Sodium 131mg | 5% |
| Potassium 1121mg | 32% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.83g | 2% |
| Protein 39.69g | 64% |
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