* original recipe called for boneless beef chuck, I used well trimmed round roast. Heat oven to 350 Degree F. Arrange roast and all vegetables in ungreased 13x9 inch (3 quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil. Bake at 350 Degree F. oven for 2 to 2-1/2 hours or until beef and vegetables are tender. Serve with pan juices. Serves 6 Nutritional Information per serving (1/6th of recipe) as per recipe booklet Calories 450 (Calories form fat 100); Total Fat 11g; Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 42g; Dietary Fiber 6g; Sugars 5g; Protein 46g. Dietary Exchanges: 2-1/2 Starch, 1 Vegetable, 4 Lean Meat. WW Points - 9 Type into MC, WW Points added (06/06/99) by firstname.lastname@example.org Recipe by: Pillsbury Casseroles October 1998 Posted to EAT-LF Digest by "Helen Deacey"
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 6|
|Calories from Fat: 375 (57%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 149.8mg||46 %|
|Sodium 335.2mg||12 %|
|Potassium 1371.4mg||36 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 19.7g|
|Protein 45.4g||65 %|
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Calories per serving: 661
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