Pot Roast

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A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid. The level of the liquid is usually no higher than half way up the meat. If the liquid totally covers the meat, the cooking process is known as stewing. Generally a less expensive, tougher cut of beef (most often from the round or chuck) is selected for braising. The meat becomes tender and flavorful due to the slow cooking and moist heat of the braising process. Vegetables and herbs are often added to the pot when the meat is partially through the cooking process, resulting in a complete meal.

USDA Nutrition Facts

Serving Size1 oz
Calories125
Protein22g
Total Fat3g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium339mg
Sodium77mg
Cholesterol35mg
Serving Size1 oz
Calories139
Protein21g
Total Fat5g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium332mg
Sodium74mg
Cholesterol54mg
Serving Size1 oz
Calories154
Protein21g
Total Fat6g
Total Carbohydrates0g
Dietary Fiber0g
Potassium372mg
Sodium67mg
Cholesterol60mg

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