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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (753g) Recipe makes 4 servings |
||
| Calories 1330 | ||
| Calories from Fat 880 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 97.8g | 150% | |
| Saturated Fat 38.0g | 189% | |
| Monounsaturated Fat 39.4g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 313mg | 104% | |
| Sodium 1925mg | 80% | |
| Potassium 1617mg | 46% | |
| Total Carbohydrate 20.7g | 6% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 6.2g | ||
| Protein 86.9g | 173% | |
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Ingredients
- 4-5 lbs chuck roast
- 2 (10 1/4 ounce) cans cream of mushroom soup
- 1 (1 1/4 ounce) envelope onion soup mix (I use beefy onion flavor)
- 2 medium onions, peeled and sliced thin
- seasoning salt
- garlic powder
- pepper
- 1 1/2-2 cups water
Directions
1
Preheat oven to 350°F.2
Season the roast with the dry seasonings (don't overdo).3
Sprinkle the dry soup mix onto the meat.4
Spread mushroom soup over the top and add onions.5
Add water, cover tightly with foil.6
Bake for three hours.7
Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: SapphiresBlue
On Apr 19, 2009
This was so delicious. And the gravy is out of this world. Because I have to watch my sodium intake, I omitted the season salt and used one can of mushroom soup and I was able to still taste the salt from the dry soup mix. Next time I'll use half of a pack. I used only 1 1/2 cups water and it made a nice amount of gravy.
From: Canadiana Girl
On Apr 12, 2009
This is by far THE BEST pot roast I have ever had! At first I thought that it would be too salty with the salt, onion soup mix and the mushroom soup, but everything turned out just perfect. This is going to be a regular dish at our household! Thanks for the recipe.
From: Berlinetta
On Oct 18, 2001
This is wonderful! I think it will be my favorite pot roast to make from now on!!! I made it last weekend and my husband just loved it!!!
From: Evie*
On Feb 17, 2002
I only used one can of mushroom soup and it still tasted delicious and had enough gravy to fill the gravy boat. Served with mashed potatoes to mop up all that gravy, mmmm mmmm. =)
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