Campbell's Savory Pot Roast
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 437.5
- Total Fat: 13.0 g
- Cholesterol: 106.1 mg
- Sodium: 485.5 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.8 g
- Protein: 42.2 g
View full nutritional breakdown of Campbell's Savory Pot Roast calories by ingredient
Submitted by: SILLYDEANA
Number of Servings: 8
Ingredients
-
2 Tbsp canola oil
3 1/2-4 lb. boneless beef bottom round or chuck pot roast
1 can lowfat Campbell's Cream of Mushroom soup
1 1/4 c. water
1 pouch Campbell's Dry Onion Soup Mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2" pieces
2 Tbsp all-purpose flour
Directions
In Dutch oven over medium-high heat, heat oil. Cook roast until browned. Pour off fat.
Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hr.
Add potatoes and carrots. Cover and cook 1 hr. or until roast is done.
Remove roast and vegetables. Mix flour and remaining water until smooth. Gradually add to soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve with roast and Vegetables. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user SILLYDEANA.
Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hr.
Add potatoes and carrots. Cover and cook 1 hr. or until roast is done.
Remove roast and vegetables. Mix flour and remaining water until smooth. Gradually add to soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve with roast and Vegetables. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user SILLYDEANA.
