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INGREDIENTS

2 1/2 lb Beef chuck ; or bottom round
1 cn Cream of mushroom soup
1 Envelope dried onion soup
1 md Yellow onion ; 1/3" thick slices
3 Sprigs fresh herbs
3 Russet potatoes
5 Carrots ; peeled and sliced

Servings

INSTRUCTIONS

For frozen meat, unwrap the meat and put it into a roasting pan. Spread the undiluted mushroom soup over the meat and sprinkle the onion soup mix over the mushroom soup. Place the onion slices over the dried soup. Cover with foil, making sure the edges are sealed. Place pan in oven and set the time bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour before you want to serve it. One hour before serving, unwrap the foil and place the prepared vegetables and herbs around the meat. Seal the foil and continue cooking for an hour. For thawed meat, follow the same procedure, but reduce the initial cooking time to 2 hours. NOTES : This recipe had to be invented in the 50s by Mrs. Cleaver; she probably used frozen peas and carrots. Dont despair over the canned soup and packaged soup mix; just try it, then scoff if you will. The time-bake oven gadget was invented for this pot roast; it goes into the oven frozen before breakfast, and comes out 6 p.m., meat-falling-off- the-bone wonderful. Variations: Use tiny new potatoes or cannellini beans, rinsed and drained. Use those packaged, peeled small carrots and/or winter root vegetables. Add 1 fennel bulb, cut in half, then sliced (about 1/3" thick). Add 1 cup red table wine. Add 1/2 lb. small button mushrooms with stems removed, or 1/2 lb. fresh wild mushrooms. Add the potatoes, beans, carrots, fennel, winter roots, or wine at the final hour; add mushrooms 30 minutes before serving.Yield: 6 servings. Recipe by: Copyright =AC 1995 by Heidi Rabel Posted to MM-Recipes Digest by "Rfm" on Nov 14, 98,

NOTES

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Good Old-Fashioned Pot Roast

2 1/2 lb Beef chuck or bottom round
1 cn Cream of mushroom soup 
1 Envelope  dried onion soup 
1 md Yellow onion 1/3" thick slices
3 Sprigs  fresh herbs 
3  Russet potatoes 
5  Carrots peeled and sliced

For frozen meat, unwrap the meat and put it into a roasting pan. Spread the  undiluted mushroom soup over the meat and sprinkle the onion soup mix over  the mushroom soup. Place the onion slices over the dried soup. Cover with  foil, making sure the edges are sealed. Place pan in oven and set the time  bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour  before you want to serve it. One hour before serving, unwrap the foil and  place the prepared vegetables and herbs around the meat. Seal the foil and  continue cooking for an hour. For thawed meat, follow the same procedure,  but reduce the initial cooking time to 2 hours.    NOTES : This recipe had to be invented in the 50s by Mrs. Cleaver; she  probably used frozen peas and carrots. Dont despair over the canned soup  and packaged soup mix; just try it, then scoff if you will. The time-bake  oven gadget was invented for this pot roast; it goes into the oven frozen  before breakfast, and comes out 6 p.m.,  meat-falling-off- the-bone  wonderful. Variations: Use tiny new potatoes or cannellini beans, rinsed  and drained. Use those packaged, peeled small carrots and/or winter root  vegetables. Add 1 fennel bulb, cut in half, then sliced (about 1/3" thick).  Add 1 cup red table wine. Add 1/2 lb. small button mushrooms with stems  removed, or 1/2 lb. fresh wild mushrooms. Add the potatoes, beans, carrots,  fennel, winter roots, or wine at the final hour; add mushrooms 30 minutes  before serving.Yield: 6 servings.    Recipe by: Copyright =AC 1995 by Heidi Rabel    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 14, 98,

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Nutrition

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Serving Size: 1 Serving (422g)
Recipe Makes: 6

Calories: 619
Calories from Fat: 325 (53%)

Amt Per Serving		% DV

	Total Fat 36.1g	48 %
	Saturated Fat 14.3g	71 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 2.3g
Cholesterol 125.2mg		39 %
Sodium 690.5mg		24 %
Potassium 1249.3mg		33 %
Total Carbohydrate 32.4g		10 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 28.7g
Protein 40.3g		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.

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Calories per serving: 619

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