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Beef Pot Roast, Best CP LC-1.9 Categories: sandwich- - 4 lb beef chuck or blade roast 1 medium onion; chopped 1 tsp seasoned salt 1 tsp pepper, seasoned 3/4 cup water Brown roast. Place in crockpot. Salt and pepper. Cook roast in crockpot for 7 to 9 hours on low. Simmer about a cup of water in the skillet you browned the roast in and stir to get all the brown bits in the skillet mixed in. Save for gravy. Per serving: 2 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=228.6 g; calories=811.5; protein=51.58 g; total fat=64.53 g; carbohydrate=2.23 g; dietary fiber=0.35 g; ash=3.56 g; calcium=34.89 mg; phosphorus=489.9 mg; iron=6.13 mg; sodium=597.2 mg; potassium=837.3 mg; magnesium=53.56 mg; zinc=14.86 mg; copper=0.23 mg; manganese=0.06 mg; vitamin E=0.6 mg ATE; thiamin=0.28 mg; riboflavin=0.52 mg; niacin=6.59 mg; pantothenic acid=0.9 mg; vitamin B6=1.08 mg; folate=18.6 ug; vitamin B12=10.16 ug; vitamin C=1.17 mg; saturated fat=26.02 g; monounsaturated fat=28.33 g; polyunsaturated fat=2.37 g; cholesterol=217.7 mg; selenium=49.1 ug; refuse=16.78%; %cal as carb:prot:fat=1:26:73; WW Pts=21.54; (complete analysis) Yield: 6 servings Preparation Time: 0:00

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