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Tender Pot Roast

Recipe #297028 | 5¼ hours | 10 min prep | SERVES 10 -12 (Change Servings)
(0) RATE IT NOW READ REVIEWS

MyPashun4Life

RECIPE BY: MyPashun4Life

This recipe is a combined recipe. I found many recipes that all sounded great, but not exactly what i was wanting. So I came up with my own what would be good, in my opnion. I hope you enjoy this recipe!

Posted on: Apr 8, 2008

Print Recipe

Ingredients

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can tomato soup
  • 1 (14 1/2 ounce) can beef broth
  • 1/2 cup red wine
  • 1 tablespoon kitchen bouquet browning sauce
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper
  • 6 lbs beef roast
  • 1 cup carrot, sliced
  • 3 medium-large potato, cubed
  • 1 red onion, quartered

    • Directions

    1. 1
      Mix the soups, beef broth, red wine, browning sauce, and spices together, stirring until there are hardly any lumps left.
    2. 2
      Place roast in oven dish that has a lid (I use a 9x13 stoneware with a stoneware lid).
    3. 3
      Pour sauce over roast.
    4. 4
      Add in vegetables on the sides.
    5. 5
      Cover, and place in 300* oven and bake for 5 hours.

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    Nutrition Facts

    Serving Size 1 (476g)

    Recipe makes 10 servings

    The following items or measurements are not included below:

    browning sauce

    Calories 814
    Calories from Fat 501 (61%)
    Amount Per Serving %DV
    Total Fat 55.7g 85%
    Saturated Fat 22.1g 110%
    Monounsaturated Fat 23.1g
    Polyunsaturated Fat 2.6g
    Trans Fat 0.0g
    Cholesterol 188mg 62%
    Sodium 851mg 35%
    Potassium 1255mg 35%
    Total Carbohydrate 19.9g 6%
    Dietary Fiber 2.3g 9%
    Sugars 4.5g
    Protein 53.6g 107%
    Vitamin A 1980mcg 39%
    Vitamin B6 1.3mg 64%
    Vitamin B12 8.3mcg 137%
    Vitamin C 17mg 29%
    Vitamin E 1mcg 3%
    Calcium 41mg 4%
    Iron 6mg 38%

    detailed view...

    how is this calculated?

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