Pot Roast

Nutrition Facts

Serving Size 1 OZ
Calories 96
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 7.5g
12%
Sat. Fat 2.9g
- - -%
Trans Fat 0g
Cholesterol 21.2mg
- - -%
Sodium 90.7mg
4%
Tot. Carb. 1.1g
0%
Dietary Fiber 0.1g
0%
Sugars 0.3g
   Includes 0g Added Sugars
0%
Protein 5.4g
Vitamin D - 0mcg - 0%
Calcium - 3.7mg - 0%
Iron - 0.5mg - 7%
Potassium - 64mg - 1%
INGREDIENTS: BEEF BRISKET, FRESH ONIONS, RED WINE, GLUTEN FREE VEGAN DEMI-GLACE (food starch-modified, maltodextrin, salt, palm oil, sugar, yeast extract, tomato powder, yeast extract with natural flavors, hydrolyzed corn protein, dextrose, onion powder, mushroom powder, caramel color, guar gum, natural flavors, paprika, garlic powder, citric acid, potassium chloride, disodium inosinate and disodium guanylate), FRESH CARROTS, FRESH CELERY, CORN OIL (corn oil ), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, THYME LEAVES (whole thyme leaves. )
ALLERGENS:
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.