Orange Vegetable Pot Roast

Beef
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Ingredients

  • 1 (4 lb.) beef chuck pot roast ⓘ
  • 2 Tbsp. cooking oil ⓘ
  • 1 tsp. finely shredded orange peel
  • 2 c. orange juice ⓘ
  • 2 medium onions, quartered ⓘ
  • 3/4 tsp. fines herbes ⓘ
  • 1 bay leaf ⓘ
  • 3 medium sweet potatoes, peeled and quartered ⓘ
  • 2 c. fresh or 1 (10 oz.) pkg. frozen Brussels sprouts ⓘ
  • 1 c. sliced fresh mushrooms ⓘ
  • 2 Tbsp. cornstarch ⓘ

Instructions

  1. Trim excess fat from meat.
  2. In a large Dutch oven, heat cooking oil.
  3. Brown meat in the hot oil.
  4. Spoon off fat.
  5. Add orange peel, orange juice, onions, fines herbes and bay leaf. Bring to boiling.
  6. Reduce heat.
  7. Simmer, covered, for 1 hour.

Nutrition & Diet Analysis (per serving)

641 kcal 32% DV
Protein Fat Carbs

Macronutrients

Protein 12.6g 25% DV
Total Fat 38.5g 49% DV
Carbs 68g 25% DV
Fiber 11.8g 42% DV
Sugar 6g 12% DV

Electrolytes

Sodium 233mg 10% DV
Potassium 540.3mg 11% DV
Cholesterol 29mg 10% DV

Vitamins & Minerals

Vitamin A 94.5mcg 11% DV
Vitamin C 70.6mg 78% DV
Vitamin D 6.6mcg 33% DV
Calcium 283mg 22% DV
Iron 12.5mg 70% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

brussels beef chuck orange peel cooking oil mushroom cornstarch onion orange juice sweet potatoes bay leaf

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