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Ingredients
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4 pounds boneless chuck roast
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2 cups water
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1 (1 ounce) package dry onion and mushroom soup mix
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1 tablespoon Worcestershire sauce
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3 potatoes, peeled and chopped
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2 stalks celery, chopped
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2 carrots, chopped
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
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Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
Nutrition Facts (per serving)
550 | Calories |
32g | Fat |
25g | Carbs |
39g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 550 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 13g | 63% |
Cholesterol 131mg | 44% |
Sodium 433mg | 19% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 3g | 12% |
Total Sugars 3g | |
Protein 39g | 78% |
Vitamin C 23mg | 26% |
Calcium 47mg | 4% |
Iron 5mg | 29% |
Potassium 908mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.