Seasoning For Beef Pot Roast In A Bag

1. Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.

2. Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.

3. Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.

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Nutrient	Quantity
Total fats	0.6278 g
Protein	1.6217 g
Carbohydrates	15.8305 g
Energy	70.7255 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0231 g
Water	287.0359 g
Aspartic acid	0.245 g
Calcium, Ca	61.9423 mg
Lutein + zeaxanthin	938.8503 g
Fiber, total dietary	2.6072 g
Fatty acids, total saturated 22:0	0.0016 g
Carotene, beta	2733.2717 g
Niacin	0.8122 mg
Vitamin A, RAE	264.6543 g
Arginine	0.1219 g
Riboflavin	0.0839 mg
Tocopherol, beta	0.023 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0156 g
Fatty acids, total saturated 20:1	0.0009 g
Glutamic acid	0.2837 g
Sodium, Na	23.6797 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0034 g
Total lipid (fat)	0.6278 g
Manganese, Mn	0.2639 mg
Fructose	0.8689 g
Proline	0.1125 g
Fatty acids, total saturated 16:0	0.0756 g
Sucrose	0.7013 g
Choline, total	7.3297 mg
Sugars, total	2.4453 g
Serine	0.0634 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0143 g
Vitamin B-6	0.2715 mg
Selenium, Se	1.742 g
Ash	0.9367 g
Fatty acids, total saturated 18:1 undifferentiated	0.0721 g
Pantothenic acid	0.2687 mg
Phenylalanine	0.0647 g
Copper, Cu	0.0916 mg
Betaine	0.3375 mg
Thiamin	0.0574 mg
Methionine	0.02 g
Iron, Fe	1.3056 mg
Carbohydrate, by difference	15.8305 g
Phosphorus, P	40.7563 mg
Folate, total	21.2875 g
Tocopherol, gamma	0.1682 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	0.16 g
Alanine	0.0672 g
Valine	0.0771 g
Fatty acids, total saturated 18:2 undifferentiated	0.3064 g
Glycine	0.0653 g
Carotene, alpha	580.6258 g
Glucose (dextrose)	0.7429 g
Fatty acids, total saturated 14:0	0.0066 g
Zinc, Zn	0.3969 mg
Isoleucine	0.061 g
Tocopherol, delta	0.0105 mg
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	0.3294 g
Tocotrienol, gamma	0.0031 mg
Leucine	0.0941 g
Tocotrienol, alpha	0.1419 mg
Vitamin A, IU	5293.306 IU
Folate, DFE	21.2875 g
Tryptophan	0.0153 g
Vitamin C, total ascorbic acid	33.5815 mg
Phytosterols	7.7275 mg
Galactose	0.0066 g
Fatty acids, total polyunsaturated 18:1 c	0.0553 g
Fatty acids, total saturated 20:0	0.0016 g
Starch	0.2288 g
Tyrosine	0.0339 g
Vitamin K (phylloquinone)	69.8003 g
Fatty acids, total saturated	0.1023 g
Histidine	0.0321 g
Fatty acids, total monounsaturated	0.0765 g
Threonine	0.0756 g
Folate, food	21.2875 g
Cryptoxanthin, beta	304.7903 g
Vitamin E (alpha-tocopherol)	1.4524 mg
Magnesium, Mg	20.4847 mg
Lysine	0.0812 g
Potassium, K	241.323 mg
Cystine	0.0316 g
Fluoride, F	0.622 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Carrot	2 tablespoons	6.56	1.5328	0.0384
Onion	1 tablespoon	4	0.934	0.01
Paprika	1.5 1/2	9.729	1.8627	0.4447
Parsley	1 tablespoon	1.368	0.2405	0.03
Red bell pepper	2 tablespoons	5.766	1.1216	0.0558
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Water	1 cup	0	0	0
Pepper	0	0	0	0
green bell pepper	2 tablespoons	0	0	0
garlic salt	0	0	0	0
accent seasoning	1.5 1/2	0	0	0
oven cooking	1 bag	0	0	0
arm roast chuck	1	0	0	0