Scottish Pot Roast

Name: Scottish Pot Roast
Yield: 4 servings
Ingredients: 3 lb. rump roast; 2 Tbsp. shortening; 9 small potatoes, peeled; 3 stalks celery, cut into 2-inch pieces; 6 carrots, quartered lengthwise; 1 tsp. salt; 1/4 tsp. pepper; 16 dried apricots; 1 c. sliced mushrooms; 1 c. catsup

Vegan Vegetarian

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Ingredients

3 lb. rump roast ⓘ
2 Tbsp. shortening ⓘ
9 small potatoes, peeled ⓘ
3 stalks celery, cut into 2-inch pieces ⓘ
6 carrots, quartered lengthwise
1 tsp. salt ⓘ
1/4 tsp. pepper ⓘ
16 dried apricots ⓘ
1 c. sliced mushrooms ⓘ
1 c. catsup ⓘ

Instructions

Heat oven to 325°.
Brown beef in shortening in Dutch oven. Arrange vegetables around meat.
Sprinkle with salt and pepper. Top meat with apricots and mushrooms.
Pour catsup over all. Cover and bake 2 1/2 hours or until meat and vegetables are tender.
Baste occasionally.
Add a little water if needed.
Makes 6 to 9 servings.

Nutrition & Diet Analysis (per serving)

531 kcal 27% DV

Protein Fat Carbs

Macronutrients

Protein 12.6g 25% DV

Total Fat 32g 41% DV

Carbs 52.1g 19% DV

Fiber 9g 32% DV

Sugar 16.1g 32% DV

Electrolytes

Sodium 10014.8mg 100% DV

Potassium 1424.5mg 30% DV

Cholesterol 21.5mg 7% DV

Vitamins & Minerals

Vitamin A 885.3mcg 98% DV

Vitamin C 32.9mg 37% DV

Vitamin D 6.6mcg 33% DV

Calcium 78.3mg 6% DV

Iron 2.1mg 12% DV

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

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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