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Tuesday, September 29 2015

This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal.

1    4 - 5 pound   boneless beef chuck pot roast
1    cup   water
6    medium  potatoes, peeled and quartered
1    16 ounce package  peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
1    medium  onion, cut into wedges
1    envelope  (1/2 of 2-ounce package) onion soup mix
1    10 3/4ounce can  condensed cream of mushroom soup
1/2   teaspoon   bottled hot pepper sauce (optional)
1/4   teaspoon   ground black pepper
1    clove  garlic, minced
Trim fat from meat. Add the water to a 5- to 6-quart Dutch oven. Layer in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over meat and vegetables; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling-apart tender.

Per Serving: cal. (kcal) 589, Fat, total (g) 14, chol. (mg) 116, sat. fat (g) 5, carb. (g) 49, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 7, pro. (g) 63, vit. A (IU) 12293.33, vit. C (mg) 18.3, Thiamin (mg) 0.46, Riboflavin (mg) 0.54, Niacin (mg) 16.39, Pyridoxine (Vit. B6) (mg) 2.03, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 5.06, sodium (mg) 998, Potassium (mg) 1743, calcium (mg) 90.87, iron (mg) 6.48, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email

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