Oven Baked Pot Roast with Potatoes and Carrots

Ingredients

• 1 tablespoon cooking oil
• 1/2 cup flour
• 3 pounds pot roast chuck, rump, etc.
• 2 cloves garlic minced
• 1 onion finely chopped
• 28 ounces beef broth I used 3 1/2 cups made from bouillon
• 8 ounces v8 or tomato sauce
• 1 tablespoon brown sugar
• 2 teaspoons worcestershire sauce
• 1 tablespoon vinegar like red wine, balsamic, or cider I used balsamic
• 8 potatoes peeled and cut into 1 inch pieces, Like big steak fries
• 1 pound baby carrots
• fresh parsley chopped, optional

Nutrition

• Calories : 1300 calories
• Carbohydrate : 97 grams
• Cholesterol : 225 milligrams
• Fat : 65 grams
• Fiber : 14 grams
• Protein : 79 grams
• SaturatedFat : 24 grams
• Sodium : 1120 milligrams
• Sugar : 15 grams