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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Vegetable Pot Roast

Source: dLife

Lean beef slow roasted in a Dutch oven with carrots, onion, and celery.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	172.4

Total Carbs	9.4 g

Dietary Fiber	2.5 g

Sugars	3.9 g

Total Fat	6.2 g

Saturated Fat	2.3 g

Unsaturated Fat	0.4 g

Potassium	532.7 mg

Protein	19.3 g

Sodium	119.3 mg

Dietary Exchanges 6.2 Fat, 1.6 Vegetables, 2.4 Meat, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb beef chuck pot roast 1.0
1 each cooking spray 3.0
3 each small onions 3.0
3 each medium celery stalk 0.25
0 1/4 cup cold water 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 5.0
5 each fresh carrots

Directions

Preheat oven to 350°F.
Lightly coat Dutch oven with cooking spray.
Season roast with salt and pepper, place in Dutch oven and brown evenly on all sides.
Add sliced onion, celery, and water.
Cover Dutch oven and bake for 1 hour and 15 minutes.
Add carrots, continue to cook until meat and vegetables are tender, approximately 1 additional hour.
Transfer roast and vegetables to serving plate, cut roast into 2-ounce slices.
Serve hot.