Pot Roast
From The Warrenton cook book, 1951
Serves 8.
Presented as published in 1951. 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
4707Calories
58 gProtein
410 gCarbs
315 gFat
Full nutrition (34 nutrients)
Calories4707 kcal
Protein58 g
Carbohydrates410 g
Fiber3.5 g
Sugars12 g
Total Fat315 g
Saturated Fat153 g
Monounsaturated Fat128 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol335 mg
Sodium615 mg
Potassium1415 mg
Calcium153 mg
Iron29 mg
Magnesium175 mg
Phosphorus630 mg
Zinc4.1 mg
Copper0.9 mg
Manganese4.2 mg
Vitamin D2.2 mcg
Vitamin C177 mg
Vitamin A54 mcg
Vitamin E9.1 mg
Vitamin K6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)36 mg
Folate878 mcg
Choline270 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 16. The excerpt below is the record exactly as published.
Por Roast 4 to 5 lb. beef—round, rump, 1% c. beef drippings chuck or rib 1 onion sliced 4 ¢c. seasoned flour 1 c. water or tomato juice
Cook this with the app: pantry check, scaling, and the assistant.