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Pot Roast of Beef with Vegetables
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
479Calories
12 gProtein
108 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein12 g
Carbohydrates108 g
Fiber18 g
Sugars16 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1135 mg
Potassium2760 mg
Calcium198 mg
Iron5.1 mg
Magnesium146 mg
Phosphorus371 mg
Zinc2.1 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A1235 mcg
Vitamin E1.5 mg
Vitamin K30 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate113 mcg
Choline77 mg
Caffeine0 mg
Water812 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 19. The excerpt below is the record exactly as published.
POT ROAST OF BEEF WITH VEGETABLES 4 lb. pot roast of beef 2 c. potatoes 1 c. diced carrots 1 c. celery (cut in V2 in. pieces > 1 c. sliced onions Pre-heat large utensil for 25 minutes on high heat and sear roast for 20 minutes turning several times to insure browning all over. During this time the utensil cover should be removed to allow the escape of steam. When thoroughly browned, cover and continue to cook on high heat for 30 minutes. Add the vegetables, 1 tsp. of salt
Cook this with the app: pantry check, scaling, and the assistant.