Ok..... I am not as stupid as I appear here haha. But I can't remember lol. It has been years since I made a roast!! Lol.

I bought a boneless beef chuck shoulder pot roast. The net wt. on the package says 2.70.

How do I cook this? I want to cook this in the OVEN. I do have a crock pot but I do NOT like to use it... plus I don't have a lot of counter space (one small counter is it) at all!

I am making this with small red potatoes and carrets.

Also... what would a serving of meat be? 3 oz.?
What would a serving of potatoes be? ½ of a cup?
And carrots? ½ a cup?

And what would the calories be for these items? I think the potatoes and carrots would be considered "roasted" right?

I am really NOT trying to come across as stupid. I just want to make sure I do EVERYTHING correctly so I don't mess up. I am sure you understand. TIA!

I use a roasting pan like I would use to cook dressing in. Then I salt and pepper each side of roast. Then I cut slits into it and put fresh garlic inside the slits. (I do this on each side) I sprinkle a little rosemary on top of roast. I then take 1 onion and quarter it and place it in the pan on each side of the roast. Take 2 pieces of celery and cut them into halves and put them in the pan on each side. Add water about half way up the roast. (do not pour over the top of your roast.) If you want you can even take a package of mushroom or brown gravy dry mix to add to 1 cup of the water you are adding. Cover with a lid and let cook 350 degrees until brown . (usually a couple of hours.) Keep an eye on the water level and add more if needed while cooking. After the roast is done, Then I take and remove the celery and onion from the pan. I use whole canned potatos and sliced can carrots because it doesn't take them as long to get done. I cut the potatoes in half before adding them. Let this cook 30 inutes to an hour. (I would think if you used fresh potato or carrots you would need to add them about half way through cooking roast.) If you want gravy you can add cornstarch to the water after potatoes and carrots are done to thicken the juice. HOpe this helps you. Sorry I don't have any nutrition value though. I just use the yummy factor.

Lisa.... sounds yummy! I am going to try this. Thanks tons!

http://www.nal.usda.gov/fnic/foodcomp/

Try this site - it's got nutrition values for almost everything

Snow White,

Thanks! That really looks like an awesome site! I am going to check it out a.s.a.p.