A fabulous and very simple favorite.
In dutch oven or 6-quart saucepot brown roast over medium-high heat. Add soup mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
Add vegetables and cook and adiitional 30-50 minutes or until vegetables and roast are tender; remove roast and vegetables.
For gravy, blend remaining 1/2 cup water with flour; stir into dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 8 | ||
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Calories: 613 | ||
Calories from Fat: 309 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 131mg | 40 % | |
Sodium 549.2mg | 19 % | |
Potassium 1353mg | 36 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 28.9g | ||
Protein 40.9g | 58 % | |
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: 613
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