Nutritional Info

Nutrition Facts

Serving Size 1 (295g)

Calories 727
Calories from Fat 375 (52%)
Amount Per Serving %DIV
Total Fat 41.7g 64%
Saturated Fat 17.8g 89%
Monounsaturated Fat 19.5g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 159.5mg 53%
Sodium 351.9mg 15%
Potassium 748.1mg 16%
Total Carbohydrate 26.3g 9%
Dietary Fiber 0.9g 4%
Sugars 2.1g
Protein 47.2g 94%

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Recipe Description
This is a wonderful, one pot meal. Pile everything into your Dutch oven in the early afternoon, and you'll have a full meal ready to serve by dinner.
Prep time
30 min
Cook time
3 hr
Ready In
3 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
2 Pound(lb)  beef blade pot roast
1/4 Cup(c)  all purpose flour
1/4 Teaspoon(t)  pepper
1/4 Cup(c)  low sodium beef broth
2   medium onions, sliced
1/2 Cup(c)  water
1   acorn squash
2   tart apples, cored and quartered

Preparation

Trim the surface fat from the roast. Mix the flour and pepper together and rub the mixture all over the meat. Cook the meat in the broth in a Dutch oven, turning to brown on all sides. Pour off the excess drippings. Add the onions and cook until they are tender but not browned. Add the water. Cover and simmer for 2 hours. Peel the squash and scrape off seeds and stringy pulp. Slice or cube the squash and add it to the pot roast along with the apples. Cover and simmer for 30 minutes longer or until the meat and vegetables are tender.

Additional notes

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