Mom's Roast Beef and Veggies

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 336.4
  • Total Fat: 16.8 g
  • Cholesterol: 51.3 mg
  • Sodium: 199.1 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 26.4 g

View full nutritional breakdown of Mom's Roast Beef and Veggies calories by ingredient


Introduction

My mother's recipe, cooked in the oven. My mother's recipe, cooked in the oven.
Number of Servings: 8

Ingredients

    Beef chuck, arm pot roast, 24 oz
    Potato, raw, 4 cup diced
    Carrots, raw, 2.5 cup, chopped
    Celery, raw, 2.5 cup, diced
    Soup, LIPTON ONION, Mix, Dry, 1 serving

Directions

Makes approximately 8 1.5 cup servings. Preheat oven to 425 degrees add roast beef and bake for 30 minutes. Peel/pare and chop vegetables into large (1 inch) pieces. Add to roaster with one cup water and onion soup mix. Reduce oven heat to 275 degrees and bake 4.5 to 5 hours until vegetables are done.

Number of Servings: 8

Recipe submitted by SparkPeople user JEHILDE.