5-ingredient Pot Roast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, To post | 6 | Servings |
INGREDIENTS
| 3 | lb | Beef chuck roast, boneless |
| 1 | Envelope Onion-mushroom soup | |
| mix Mixed with 1 1/2 cups | ||
| water | ||
| 1 | Whole tomato, Undrained | |
| 2 | White turnips, peeled Cut | |
| in 8 wedges | ||
| 3 | Parsnips, peeled Cut in | |
| pieces |
INSTRUCTIONS
Brown meat on all sides in a 4- to 5-qt nonstick Dutch oven. Add soup-and-water mixture and tomatoes. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours, turning meat over once. Add vegetables. Simmer 40 minutes or until meat and vegetables are tender when pierced. Lift meat to cutting board. Cover loosely with foil and let it stand for 10 to 15 minutes. Slice meat across the grain. Serve with vegetables and gravy. Recipe by: Woman's Day 3/10/98 Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1036
Calories From Fat: 706
Total Fat: 78.3g
Cholesterol: 243.6mg
Sodium: 362.1mg
Potassium: 572.8mg
Carbohydrates: 18.7g
Fiber: <1g
Sugar: 10.2g
Protein: 60g