Ingredients For Italian-Style Pot Roast With Carrots And Fennel Recipe
1 teaspoon Dried italian seasoning, crushed
2 Cloves garlic, minced
0.5 teaspoon Salt
0.5 teaspoon Pepper
1 Boneless beef chuck pot roast
1.5 inch 6 medium carrots, peeled and cut into -s
1 Medium bulb fennel, trimmed and cut into wedges
1 Large yellow onion, cut into chunks
1 Jar rag old world style traditional sauce, divided
1 cup Reduced-sodium beef broth
6 ounce Dried egg noodles, cooked according to package directions
Nutrition value
115
calories per serving
< 1 g Fat3 g Protein24 g Carbs2 g FiberOther
Current Totals
< 1 g Fat
3 g Protein
24 g Carbs
2 g Fiber
MacroNutrients
Carbs
24 g
Protein
3 g
Fiber
2 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
22 mg
Iron
1 mg
Vitamin A
263 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
17 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
24 mg
Manganese
1 mg
Phosphorus
57 mg
Selenium
6 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
