Pot Roast

Nutrition Facts

Serving Size 7 OZ
Calories 667
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 52.6g
81%
Sat. Fat 20.2g
- - -%
Trans Fat 0g
Cholesterol 148.5mg
- - -%
Sodium 1396.6mg
61%
Tot. Carb. 8.4g
3%
Dietary Fiber 0.8g
2%
Sugars 2.2g
   Includes 0g Added Sugars
0%
Protein 37.9g
Vitamin D - 0mcg - 0%
Calcium - 27.8mg - 3%
Iron - 3.8mg - 47%
Potassium - 428mg - 9%
INGREDIENTS: BEEF BRISKET, FRESH ONIONS, 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, KOSHER SALT (salt, yellow prussiate of soda), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), BLACK PEPPER
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.