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Beef Pot Roast, Kathy Pitts' CP LC-4 Categories: desserts, `lo-carb 3 lb beef pot roast; fairly lean 1 packet onion soup mix 1 medium onion; thinly sliced Place half the onion in bottom of roast. Rub the roast with the soup mix. Place roast in pot, and top with remaining onion. Cover and cook on low heat for at least 12 hours. Do not panic and add water--it will make its own juices. You can add carrots or potatoes to the roast. Just be sure to place vegetables in the bottom, so they will absorb the juices. Per serving: 7 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=159.3 g; calories=556.8; protein=43.56 g; total fat=39.04 g; carbohydrate=5.06 g; dietary fiber=1.01 g; ash=3.75 g; calcium=28.71 mg; phosphorus=428.5 mg; iron=4.99 mg; sodium=718.8 mg; potassium=784.3 mg; magnesium=51.35 mg; zinc=9.42 mg; copper=0.21 mg; manganese=0.09 mg; vitamin A=1.3 IU; vitamin E=0.5 mg ATE; thiamin=0.28 mg; riboflavin=0.45 mg; niacin=7.82 mg; pantothenic acid=0.72 mg; vitamin B6=0.91 mg; folate=20.41 ug; vitamin B12=7.03 ug; vitamin C=1.32 mg; saturated fat=15.7 g; monounsaturated fat=16.61 g; polyunsaturated fat=1.58 g; cholesterol=152.3 mg; selenium=38.91 ug; refuse=15.15%; %cal as carb:prot:fat=4:32:64; WW Pts=14.19; (complete analysis) Yield: 6 servings Preparation Time: 0:00

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