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
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.