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Add a photoMake this in your crockpot, or a Dutch oven. Serve with fresh bread and a mixed green salad.
Ingredients
- 4 lb. chuck roast
- gravy:
- 1 envelope Lipton's Beefy Onion dry soup mix
- 1 can mushroom soup
- 1 cup beef broth
- 1 tbs. Worcestershire
- 1/8 tsp. pepper
- 3 cloves garlic, chopped
- optional: 1/2 cup white or red wine
- veggies:
- 6-8 new potatoes, washed, cut in half
- 3 carrots, peeled, cut in 1 inch chunks
- 2 celery stalks, cut in 1 inch chunks
- garnish: chopped parsley
Directions
- Heat oven to 350 F
- Put roast into a Dutch oven or crockpot.
- Mix gravy ingredients together, pour on roast.
- Coven and cook 2 1/2 hours, adding the veggies the last hour.
- Remove and let roast rest 10 minutes. Salt to taste.
- Serve topped with the gravy and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 6 servings | |
| Calories 850 | |
| Calories from Fat 322 | 38% |
| Total Fat 35.71g | 45% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 744mg | 31% |
| Potassium 2428mg | 69% |
| Total Carbs 47.35g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.95g | 3% |
| Protein 81.96g | 131% |
