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Tomato Pot Roast
From A calendar of dinners, with 615 recipes, 1913
Serves 7
Presented as published in 1913. 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
468Calories
57 gProtein
5 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein57 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars2.3 g
Total Fat25 g
Saturated Fat7.2 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol171 mg
Sodium182 mg
Potassium974 mg
Calcium56 mg
Iron5.7 mg
Magnesium61 mg
Phosphorus550 mg
Zinc14 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C5.5 mg
Vitamin A9.8 mcg
Vitamin E0.6 mg
Vitamin K5.2 mcg
Vitamin B61.5 mg
Vitamin B126.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate24 mcg
Choline163 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 106. The excerpt below is the record exactly as published.
Tomato Pot Roast Beet Greens Boiled Potatoes Spring Salad Rhubarb Tutti Frutti Maple Gingerbread Coffee *Tomato Pot Roast—Rub over with flour surface of a 4-pound piece of beef cut from lower round, and season it with salt and pepper. Finely chop 2 onions and fry them until brown in 3 tablespoons melted Crisco. Re- move onions, put in meat, and cook it until well browned on all sides. Add can of tomatoes and 2 quarts water
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