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Suggest a better descriptionFollow package directions
preheat oven to 350 degrees
trim excess fat from roast
slice carrots and potatoes into bite sized chunks
in 13x9 inch baking dish or pan, place opened seasoning bag (provided in packet)
place roast and veggies in bag
add water to seasoning mix and stir until well blended
pour mixture over contents of bag and close bag loosely with nylon tie (provided)
place 4 small holes in top of bag to vent steam
bake for 2 hours in lower half of oven
internal temp should be about 180 degrees
in place of McCormick's, Lipton's dry onion soup mix and any oven bag works okay
in place of chuck, use bottom round or rump roast
for smaller roasts (2 to 3 lbs) bake for 1 to 1 1/2 hours
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 42 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.4mg | 1 % | |
Potassium 260.3mg | 7 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7.9g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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