Americandinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Pot Roast

Name: Pot Roast
Yield: 8 servings
Cuisine: American
Ingredients: For five pounds of round beef; four cups of cold water; two large onions; six cloves in each onion; one large bay leaf; one cup tomatoes

From Kirmess cook book, 1907

Serves 8

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

610Calories

99 gProtein

7 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories610 kcal

Protein99 g

Carbohydrates6.7 g

Fiber2.1 g

Sugars2.2 g

Total Fat19 g

Saturated Fat6.5 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol261 mg

Sodium148 mg

Potassium957 mg

Calcium58 mg

Iron8.7 mg

Magnesium82 mg

Phosphorus649 mg

Zinc17 mg

Copper0.3 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C5.4 mg

Vitamin A8.3 mcg

Vitamin E1.7 mg

Vitamin K11 mcg

Vitamin B61.4 mg

Vitamin B125 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)17 mg

Folate45 mcg

Choline376 mg

Caffeine0 mg

Water336 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 59. The excerpt below is the record exactly as published.

POT ROAST. Mrs. Hoover, Buffalo, N. Y. For five pounds of round beef. Brown the roast oflf in the kettle, then add four cups of cold water, two large onions, six cloves in each onion, salt and pepper, MEATS. 143 one large bay leaf crashed, one cup tomatoes

Cook this with the app: pantry check, scaling, and the assistant.