Dinner
Pot Roast and Vegetables
A composed dinner plate with separate components served together.
Cook This In Order
- Reheat the pot roast gently with a spoonful of its cooking liquid or water to prevent drying.
- Prepare or reheat the mashed potatoes, using only a small pat of butter and enough milk to loosen them.
- Steam or heat the green beans.
- Toss the lettuce, carrot, and cucumber with the dressing.
- Serve the pot roast with the potatoes, green beans, and salad.
Included Recipes
No linked recipes yet.
Shopping List
Pot Roast and Vegetables
- 5 ounces cooked lean pot roast, visible fat trimmed
- 1/2 cup prepared mashed potatoes
- A small pat of butter
- Skim or 2% milk, as needed for the potatoes
- 1 cup green beans
- Lettuce
- Sliced carrot
- Sliced cucumber
- 1 tablespoon oil-and-vinegar dressing
Combined Nutrition
- Calories: 600 kcal
- Protein: 45-50 g
- Source estimate: About 600 kcal and 45-50 g protein
Combined nutrition is an estimate made by adding the included recipe estimates. Optional additions are not included unless listed in the meal notes.
Notes
Nutrition is taken from the source estimate and has not been independently recalculated.