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30 Recipes Collection

Entrée

Number01

Pot Roast

What you Need

Cutting Board and Carving Knife
Baking Pan
Cooking Spoon

2+ pounds chuck roast

½ teaspoon black pepper

2 cloves garlic, minced

4 bay leaves

3 tablespoons prepared horseradish

1 can golden mushroom soup (10.5 fl oz)

1 envelope onion soup mix

2 medium onions, wedged or sliced

6 oz fresh mushrooms, sliced

12 oz sliced or baby carrots

1 pound potatoes, peeled or unpeeled, cut to ~1 inch pieces, or use whole new or baby red potatoes

What to do

What to Do

Preheat oven to 250°F; place roast in a baking pan or a roaster.
Rub both sides and edges of roast with minced garlic.
Cut four deep slits in the top side of the roast and insert bay leaves.
Spread horseradish over top side of roast, followed by golden mushroom soup and onion soup mix.
Cover with aluminum foil (or lid); put in the oven for three hours.
Clean as you go
Take roast out of oven, uncover; distribute onions, mushrooms, carrots and potatoes around the roast.
Raise oven temperature to 325°F; re-cover pan and put in the oven for 30 minutes; uncover and roast an additional 30 minutes; let rest 10 minutes; remove bay leaves, cut roast and serve, either plated or family style.
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 388; Total fat 16.4g 25.2%; Saturated fat 7g 35.0%; Cholesterol 77mg 25.7%; Sodium 823mg 34.3%; Carbohydrates 36.4g 12.1%; Fiber 5.6g 40.0%; Sugars 3.7g 7.4%; Protein 27.6g 55.2%; Based on DV of 2000 calories per day
Great with a side salad!
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