5 Ingredient Pot Roast Recipe
Servings: 6
Ingredients
- 3 lb Beef chuck roast, boneless
- 1 env Onion-mushroom soup mix Mixed with 1 1/2 c. water
- 1 can Whole tomato, Undrained
- 2 lrg White turnips, peeled, Cut in 8 wedges
- 3 lrg Parsnips, peeled, Cut in pcs
Directions
- 1. Brown meat on all sides in a 4- to 5-quart nonstick Dutch oven.
- 2. Add in soup-and-water mix and tomatoes. Bring to a boil, reduce heat, cover and simmer 1 1/2 hrs, turning meat over once.
- 3. Add in vegetables. Simmer 40 min or possibly till meat and vegetables are tender when pierced.
- 4. Lift meat to cutting board. Cover loosely with foil and let it stand for 10 to 15 min.
- 5. Slice meat across the grain. Serve with vegetables and gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 566 | |
| Calories from Fat 342 | 60% |
| Total Fat 37.93g | 47% |
| Saturated Fat 15.05g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 194mg | 8% |
| Potassium 571mg | 16% |
| Total Carbs 4.44g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.63g | 2% |
| Protein 48.87g | 78% |
