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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 8 servings The following items or measurements are not included below: reduced-fat cream of mushroom soup |
||
| Calories 552 | ||
| Calories from Fat 360 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.1g | 61% | |
| Saturated Fat 17.5g | 87% | |
| Monounsaturated Fat 16.1g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 134mg | 44% | |
| Sodium 1013mg | 42% | |
| Potassium 704mg | 20% | |
| Total Carbohydrate 11.0g | 3% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 2.5g | ||
| Protein 35.9g | 71% | |
Ingredients
- 3 lbs chuck roast
- 2 (10 3/4 ounce) cans reduced-fat cream of mushroom soup
- 2 (10 3/4 ounce) cans cheddar cheese soup
- 1 (10 3/4 ounce) can French onion soup
- 3 carrots, cut into slices (I use baby carrots)
Directions
1
Brown roast.2
While roast is browning, place the carrots on the bottom of the crock pot & add all the cans of soup. Mix well.3
Add the roast Cook 8 to 9 hours on low. Serve with mashed potatoes.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Roast
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef Celtic
On Apr 9, 2008
Enjoyed this recipe very much, the meat was very tender. The gravy from the soup was excellent. I did season the roast real good while browning.
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