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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

3 lb Chuck roast, more or less
doesn't have to be an
exact
size
1 Envelope dry onion soup
1 Campbell's Golden Mushroom
or regular mushroom
soup
1 t Dried basil, divided
1/2 c Wine, any "flavor" or water

INSTRUCTIONS

Trim roast of as much fat as possible, and cut it to fit your
crockpot. In the bottom of the crockpot, spread half the undiluted
mushroom soup; sprinkle half the onion soup and half the dried basil
on top. Set roast in (no need to brown it first, though you may if  you
wish). Spread the other half of the soups and sprinkle the rest  of the
basil on top of the roast. Pour wine or water over all. Let it  cook on
high for 6 to 8 hours, or on low for 8 to 10 hours.  To serve: Remove
roast from the crockpot and slice it. Skim fat from  the wonderful
gravy in the pot. Arrange the sliced meat on a serving  dish, and serve
the gravy separately. Mashed potatoes and a nice  vegetable (steamed
broccoli, baked squash, or carrots dressed with a  little butter and a
light sprinkle of sugar?) complete a nice  cold-weather dinner.  Posted
to MC-Recipe Digest V1 #879 by Marilyn Olander
<molander@pop.primenet.com> on Nov 01, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2984
Calories From Fat: 1679
Total Fat: 186.4g
Cholesterol: 898.1mg
Sodium: 6748.7mg
Potassium: 6552.9mg
Carbohydrates: 38.9g
Fiber: 6.1g
Sugar: 10.1g
Protein: 290.2g


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