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Add a photoServings: 12
Ingredients
- 1 (3 lb.) beef chuck pot roast
- 1 (10 3/4 ounce.) can cream of mushroom soup
- 1/2 pkg. reg. onion soup mix
- 5 med. potatoes, peeled and quartered
- 5 med. carrots, quartered crosswise
Directions
- Trim excess fat from meat. Line shallow roasting pan with foil. Place meat in pan. Combine mushroom soup and dry onion soup mix; spread over roast. Cover pan with foil; seal to edges. Bake in 325 degree oven 1 hour. Uncover; arrange potatoes and carrots around roast. Cover; continue baking about 45 min or possibly till meat and vegetables are tender. Season to taste. Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 335 | |
| Calories from Fat 161 | 48% |
| Total Fat 17.91g | 22% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 248mg | 10% |
| Potassium 567mg | 16% |
| Total Carbs 15.7g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.97g | 1% |
| Protein 26.6g | 43% |
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