chuck roast with tomato soup, onion
In large heavy pan, brown meat in the oil. Pour off fat. Stir in remaining ingred. Cover; cook over low heat 2 1/2 hours or til t ender. S poon off fat. Serve with roasted potatoes. Source 1973 campbells soup cookbook.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 69 | ||
Calories from Fat: 34 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 279.9mg | 10 % | |
Potassium 147.5mg | 4 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.7g | ||
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: 69
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