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- Marie Callender's Beef Pot Roast
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Directions
For food safety and quality: Keep frozen. Do not thaw. Microwave directions developed with 1100-watt microwave ovens. Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly to 165°F. Read and follow these cooking directions. For more information, go to: www.conagrafoods.com/mwcooking or Call: 1-800-595-7010.Microwave Oven: Cook only one at a time. 1. Slit film to vent. 2. Microwave on High 4 minutes. 3. Stir and replace film. 4. Microwave an additional 2 1/2 to 3 1/2 minutes. 5. Check that food is cooked thoroughly. Careful, it's hot! Let stand 2 minutes; stir and enjoy! Conventional Oven: Do not prepare in toaster oven. Preheat oven to 350°F. Slit film to vent. Cook on baking sheet in center of oven 50 minutes. Check that food is cooked thoroughly. Careful, it's hot! Let stand 2 minutes; stir and enjoy!
Description
Marie Callender's® Beef Pot Roast.From my kitchen to yours since 1948™.Tender beef with vegetables in a savory gravy.Made from scratch gravy.U.S. Inspected and Passed by Department of Agriculture.Per meal:260 Calories.3g Sat fat, 15% DV.1280mg Sodium, 53% DV.4g Sugars.Net Wt 15 oz (425 g).
Other Description
Marie's Story.For Marie, cooking was always about sharing her love and care through delicious, wholesome homemade meals.That's why for over 60 years Marie Callender's has made no compromises and filled her Beef Pot Roast recipe with special touches and quality ingredients like premium USDA choice beef, made from scratch gravy, and farm grown vegetables.So every meal is truly a time to savor.™Marie's Promise: No artificial flavors.ConAgra Foods® - Food you love.how2recycle.info.Questions or Comments, Call: 1-800-595-7010 Mon.-Fri. (except national holidays) or Visit us at: www.mariecallendersmeals.com. Please have entire package available when you call so we may gather information off the label.
Nutrition Facts
Serving Sizes | 1.0 meal 425.0 Gram
|
Serving Size Full Txt | 1 meal (425g) |
Energy | 260 |
Total Fat | 7g |
Saturated Fat | 3g |
Trans Fat | 0g |
Cholesterol | 50mg |
Sodium | 1280mg |
Potassium | 1090mg |
Carbohydrates | 31g |
Dietary Fiber | 6g |
Sugars | 4g |
Protein | 18g |
Daily Percent Of Vitamin A | 50 |
Daily Percent Of Vitamin C | 10 |
Daily Percent Of Calcium | 6 |
Daily Percent Of Iron | 10 |
Daily Percent Of Magnesium | 15 |
Daily Percent Of Niacin | 20 |
Daily Percent Of Phosphorous | 25 |
Daily Percent Of Riboflavin | 15 |
Daily Percent Of Vitamin Zinc | 20 |
Ingredients
Gravy (Water, Onions, Celery, Modified Corn Starch, Wine, Contains 2% or less of: Beef Base [Cooked Beef, Yeast Extract, Maltodextrin, Caramelized Sugar Syrup, Beef Tallow, Beef Extract, Vegetable Juice Concentrates (Onion, Carrot, Celery), Salt, Sugar, Corn Starch, Lactic Acid, Flavorings], Butter [Cream, Salt], Salt, Canola Oil, Garlic, Flavoring), Roasted Red Potatoes (Potatoes, Sodium Acid Pyrophosphate), Seasoned Cooked Beef and Binder Product (Beef, Water, Contains 2% or less of: Caramel Color, Dextrose, Flavor [Natural Flavor, Salt, Maltodextrin, Dried Whey, Dried Cauliflower, Sesame Oil], Modified Corn Starch, Potassium Chloride, Potassium Phosphate, Salt, Sodium Phosphates, Spice Extractives), Carrots.
Warnings
Contains: Milk.
UPC
00021131504908
FAQs
Use a moist cooking environment: Add broth to the pot roast to create and cover with a lid or foil to trap in steam and moisture to prevent the meat from drying out. Cook long enough: If your chuck roast isn't as tender as you like, cook until tender!
What's the difference between stew meat and pot roast? ›
The distinction between a stew and pot roast is pretty blurred. About the only “real” differences between these 2 dishes are that a stew uses smaller pieces of meat (usually 1 to 2 inches) versus a pot roast which uses a larger, 1 to 3 pound (or more) whole piece of meat.
How many calories in a Marie Callender's pot roast bowl? ›
14 g of protein. Per Meal: 220 calories; 2.5 g sat fat (13% DV); 790 mg sodium (34% DV); 4 g total sugars. A big bowl of delicious. Tender USDA choice beef with potatoes and farm grown vegetables.
Do you put water in the pan when cooking a roast? ›
To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.
How do you keep a roast from drying out in the oven? ›
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
What is the best temperature for chuck roast? ›
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.
Is beef chuck pot roast the same as chuck roast? ›
A chuck roast is any cut of meat that comes from the chuck (aka the shoulder part) of the steer. Chuck roasts are also referred to as chuck eye roasts, chuck pot roasts, and chuck roll roasts.
Which beef is better for pot roast? ›
What Is the Best Meat for Pot Roast? The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast.
Why is pot roast called pot roast? ›
“Pot roast,” as a term for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, but this method of slow cooking in liquid, known as braising, is centuries older.
Are Marie Callender's dinners healthy? ›
"Cooking with steam can be healthy, but we found that these meals weren't very different from frozen meals that have been around for years," said Linda Greene with Consumer Reports. If you're watching your waist, read labels carefully. Of those tested, the Marie Callender's meals were highest in calories and fat.
If you're looking for an easy way to cook Marie Callender's Chicken Pot Pie, look no further than your air fryer! This delicious dish can be cooked in under 20 minutes, and it's a perfect weeknight meal.
At what temp is beef chuck roast most tender? ›
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.
Is 350 too high for a roast? ›
You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.
Which cooking method is best for a chuck roast? ›
How do you cook tender chuck roast? Braising meat, or searing and slow cooking it in liquid, is a fail-safe method for meltingly tender meat.
Is 325 considered slow cooking? ›
Slow cookers generally operate between 190°F (on the low setting) and 300°F (on the high setting). In comparison, when using an oven as a slow cooker, you'll typically set the temperature between 325°F (similar to the low setting) and 375°F (resembling the high setting).