Recipe finder
Firehouse Beef Roast
- Makes: 6 to 8 servings
- Prep 25 mins
- Bake 2 hrs
Ingredients
-
1
5 -
4 -
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
- Trim fat from meat. In a 5- to 6-quart Dutch oven, add water. Add in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over mixture; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
- Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling apart tender (or until you get back from the fire run). Serves 6 to 8.
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