Beef / Pork

Salsa and Olive Pot Roast is for Dinner.

Salsa and Olive Pot Roast takes 20 minutes to prepare.

Salsa and Olive Pot Roast takes 240 minutes to cook.

Salsa and Olive Pot Roast makes 10 servings.

The ingredients for Salsa and Olive Pot Roast are:

2.5 pound Chuck Eye Roast
1 cup green olives
1 cup black olives
2 cups sliced carrots
2 cups sliced onions
2 cups salsa
1 cup water

Here is how you make Salsa and Olive Pot Roast:

In a VERY hot skillet brown all sides of pot roast.Cover bottom of roasting pan with carrots, onions and olives. Place seared meat on top.Pour salsa and water over meat and veggies.Cover and bake at 350 degrees for 4 hours or until meat is tender.Serve over whole wheat noodles, or mashed potatoes (not included in nutritional values)Makes 10 servings. (4 oz meat, 1/4 cup onions, 1/4 cup carrots, 1/4 cup olives)Number of Servings: 10Recipe submitted by SparkPeople user OHTRISSA.

The nutritional information for Salsa and Olive Pot Roast is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 303.7

• Total Fat: 11.9 g
• Cholesterol: 88.0 mg
• Sodium: 631.9 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.4 g
• Protein: 36.0 g