Nutrition Facts| Serving Size | 1/6 of recipe | | Calories | 528 | | Total Fat | 13 g | | Saturated Fat | 4 g | | Sodium | 504 mg | | Total Carbohydrate | 45 g | | Dietary Fiber | 5 g | | Protein | 54 g |
Servings and TimesTip:
Use the leftovers in a stew or for sandwiches.
Ingredients and Preparation| Ingredients | Measures |
|---|
| Reduced-fat cream of mushroom soup | 1 10.75-ounce can | | Reduced-sodium onion soup mix | ½ envelope | | Beef pot roast | 2 pounds | | Freshly ground pepper | ½ teaspoon | | Pearl onions, skins removed | 10 ounces (about 2 cups) | | Baby carrots | 12-ounce bag (about 2 cups) | | Clove garlic, minced | 1 | | Large red potatoes, cut into 1-inch pieces | 3 |
Directions - Combine soup and onion soup mix in the bottom of a crock pot.
- Place roast in the center of the pot, sprinkle with pepper, and top with onions, carrots, garlic, and potatoes.
- Cover and cook on high for 3-4 hours, or low for 6-8 hours, until roast is tender and meat thermometer inserted into the thickest part of the roast reads 150-160°F.
- Slice roast and serve with vegetables and gravy.
*If using the stovetop:
- In a Dutch oven or large, heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown roast on all sides and set aside.
- Combine soup, 1 cup of water, and onion soup mix in the pot and heat to a simmer. Place roast in the center of the pot and sprinkle with pepper. Reduce heat to a low simmer, cover, and cook for 30 minutes.
- Add onions, carrots, garlic, and potatoes to pot; recover; and continue cooking for 45 minutes-1 hour, until vegetables and beef are tender and a meat thermometer inserted halfway into the thickest part of the roast reads 150-160°F (cooking time will depend on the shape of the roast).
- Slice roast and serve with vegetables and gravy.
Exchanges
3 medium-fat meats; 2 starches; 1 vegetable |