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Ingredients
- 3-4 pound roast
- 4 med. potatoes
- 1 med. onion
- 3 carrots
- 1 stalk celery
- 1 env. Lipton onion soup mix
- 1 can cream of mushroom soup
Directions
- Brown pot roast in 1 Tbsp. extra virgin olive oil on all sides. Place in a large crock pot, or possibly roasting pan for oven. Cut potatoes into quarters. Thickly slice the onion. Cut carrots into thirds, then quarter lengthwise. Cut celery into 1" slices. Add in all vegetables to roast; cover with onion soup mix and cream of mushroom soup, plus 1 to 2 c. water. Cook in crock pot on low for 6 hrs; or possibly in roasting pan in oven at 325 degrees for 3 hrs, checking to see if you need to add in water occasionally. Remove roast and slice; remove vegetables to a separate platter; thicken gravy with cornstarch blended with 1/4 c. water, or possibly flour blended with 1/4 c. water. Add in pepper to taste. Serve with green beans and rolls. Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 12 servings | |
| Calories 323 | |
| Calories from Fat 133 | 41% |
| Total Fat 14.78g | 18% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 491mg | 20% |
| Potassium 661mg | 19% |
| Total Carbs 15.08g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.97g | 1% |
| Protein 30.87g | 49% |
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