Pot Roast

1. In dutch oven, brown roast in oil.

2. Add onions and saute briefly.

3. Add broth; cover and cook on low for 2 hours;,add more broth if necessary.

4. Add all other ingredients.

5. Bring to a boil.

6. Reduce heat to low and cook for 1-1/2 hours more.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	85.5791 g
Protein	315.7402 g
Carbohydrates	89.1935 g
Energy	2350.5468 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4192 g
Water	2925.3452 g
Aspartic acid	28.8794 g
Calcium, Ca	573.1034 mg
Lutein + zeaxanthin	2286.207 g
Fiber, total dietary	25.9149 g
Carotene, beta	54181.672 g
Niacin	78.2204 mg
Hydroxyproline	1.4824 g
Vitamin A, RAE	5684.5731 g
Arginine	20.6126 g
Riboflavin	3.6265 mg
Tocopherol, beta	0.0789 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0233 g
Fatty acids, total saturated 20:1	0.0136 g
Glutamic acid	51.5177 g
Sodium, Na	5141.9103 mg
Fatty acids, total saturated 16:1 undifferentiated	2.6696 g
Total lipid (fat)	85.5791 g
Manganese, Mn	2.0704 mg
Fructose	8.2025 g
Proline	12.5885 g
Fatty acids, total saturated 16:0	20.349 g
Fatty acids, total saturated 8:0	0.2872 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.1416 g
Sucrose	24.6908 g
Choline, total	1119.0385 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1768 g
Fatty acids, total polyunsaturated 18:1 t	2.5976 g
Sugars, total	43.1244 g
Serine	12.0245 g
Fatty acids, total saturated 10:0	0.6396 g
Fatty acids, total saturated 18:0	11.1362 g
Fatty acids, total saturated 20:4 undifferentiated	0.68 g
Vitamin B-6	9.3501 mg
Selenium, Se	336.6844 g
Ash	34.292 g
Vitamin D	13.6 IU
Fatty acids, total saturated 18:1 undifferentiated	32.8728 g
Pantothenic acid	13.4989 mg
Phenylalanine	11.9977 g
Copper, Cu	1.5371 mg
Betaine	197.8036 mg
Thiamin	1.8309 mg
Retinol	238.1441 g
Methionine	8.7346 g
Iron, Fe	41.1585 mg
Carbohydrate, by difference	89.1935 g
Phosphorus, P	3683.2333 mg
Folate, total	291.8311 g
Tocopherol, gamma	0.5739 mg
Fatty acids, total saturated 4:0	0.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Lycopene	3840.63 g
Alanine	17.8672 g
Cholesterol	949.538 mg
Valine	14.181 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	5.0227 g
Glycine	13.5281 g
Carotene, alpha	22403.766 g
Glucose (dextrose)	9.421 g
Fatty acids, total saturated 14:0	4.0804 g
Zinc, Zn	95.6186 mg
Isoleucine	13.4713 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.7198 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.7272 g
Fatty acids, total polyunsaturated	6.1255 g
Fatty acids, total saturated 14:1	0.3268 g
Fatty acids, total polyunsaturated 17:1	0.544 g
Leucine	25.1752 g
Tocotrienol, alpha	0.1776 mg
Vitamin A, IU	109758.8642 IU
Folate, DFE	291.8311 g
Tryptophan	3.4993 g
Vitamin C, total ascorbic acid	75.3729 mg
Phytosterols	47.666 mg
Galactose	0.7321 g
Fatty acids, total polyunsaturated 18:1 c	22.9109 g
Fatty acids, total saturated 6:0	0.4893 g
Starch	9.152 g
Tyrosine	10.781 g
Vitamin B-12	38.2107 g
Vitamin K (phylloquinone)	173.8642 g
Fatty acids, total saturated	39.8481 g
Histidine	10.035 g
Fatty acids, total monounsaturated	36.8187 g
Threonine	14.6672 g
Folate, food	291.8311 g
Fatty acids, total polyunsaturated 17:0	0.6528 g
Fatty acids, total polyunsaturated 24:0	0.0952 g
Cryptoxanthin, beta	0.645 g
Vitamin E (alpha-tocopherol)	8.841 mg
Fatty acids, total trans	2.5976 g
Fatty acids, total trans-monoenoic	2.5976 g
Magnesium, Mg	492.3288 mg
Lysine	27.2859 g
Potassium, K	9020.3253 mg
Cystine	3.6902 g
Fluoride, F	310.9136 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Oil	2 tablespoons	224.256	0	25.4669
Carrot	5	262.4	61.312	1.536
Onion	1 cup	64	14.944	0.16
Potato	5	0	0	0
Bay leaf	1	0	0	0
Tomato	1 cup	26.82	5.7961	0.298
Celery	1.5 cups	24.24	4.4996	0.2576
Oregano	1 teaspoon	2.65	0.6892	0.0428
Pepper	1 teaspoon	5.773	1.4708	0.075
thyme	0.5 teaspoon	0.404	0.0978	0.0067
beef broth	4 cups	67.2	0.384	2.112
beef roast	3	1672.8038	0	55.6241