Simmering the roast and the vegetables in prepared Italian sauce ensures moist, flavorful, fork-tender results!
Step 1
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Step 2
Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Step 3
Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.
Calories | 575 | |
Total Fat | 19 | g |
Sat. Fat | 5.6 | g |
Trans Fat | 0 | g |
Cholesterol | 156 | mg |
Sodium | 443 | mg |
Total Carb | 38 | g |
Dietary Fiber | 6 | g |
Sugar | 9 | g |
Protein | 58 | g |
Vitamin D | 0 | %DV |
Calcium | 5 | %DV |
Iron | 35 | %DV |
Potassium | 32 | %DV |
Calories | 577 | |
Total Fat | 20 | g |
Sat. Fat | 5.6 | g |
Trans Fat | 0 | g |
Cholesterol | 156 | mg |
Sodium | 415 | mg |
Total Carb | 36 | g |
Dietary Fiber | 6 | g |
Sugar | 9 | g |
Protein | 58 | g |
Vitamin D | 0 | %DV |
Calcium | 4 | %DV |
Iron | 34 | %DV |
Potassium | 32 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.