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Firehouse Beef Roast

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Firehouse Beef Roast

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  • Makes: 6 to 8 servings
  • Prep 25 mins
  • Bake 2 hrs

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This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal. The recipe comes from Greg Drazkowski of Menomonie, Wisconsin.

Ingredients

  • 1 4 - 5 - pound boneless beef chuck pot roast
  • 1 cup water
  • 6 medium potatoes, peeled and quartered
  • 1 16 - ounce package peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
  • 1 medium onion, cut into wedges
  • 1 envelope (1/2 of 2-ounce package) onion soup mix
  • 1 10 3/4 - ounce can condensed cream of mushroom soup
  • 1/2 teaspoon bottled hot pepper sauce (optional)
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced

Directions

  1. Trim fat from meat. Add the water to a 5- to 6-quart Dutch oven. Layer in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over meat and vegetables; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
  2. Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling-apart tender.

Nutrition Facts

(Firehouse Beef Roast)

Servings Per Recipe 6, Folate (µg) 69, sugar (g) 7, Cobalamin (Vit. B12) (µg) 5, Polyunsaturated fat (g) 1, fiber (g) 5, iron (mg) 6, Potassium (mg) 1743, calcium (mg) 91, Monosaturated fat (g) 5, Riboflavin (mg) 1, Thiamin (mg) 0, sat. fat (g) 5, chol. (mg) 116, Pyridoxine (Vit. B6) (mg) 2, Fat, total (g) 14, Niacin (mg) 16, carb. (g) 49, pro. (g) 63, sodium (mg) 998, vit. C (mg) 18, cal. (kcal) 589, vit. A (IU) 12293

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