Chuck Roast with Vegetables |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 lb boneless chuck roast | salt to taste | pepper to taste |
| 4 potatoes, quartered | 4 carrots, sliced | 5 small onions |
| 1 pkg dry onion soup mix | 10-1/2 oz can mushroom soup | |
| 1 | Place large sheet of heavy-duty foil in baking pan. |
| 2 | Season roast with salt and pepper. Place in baking pan. |
| 3 | Place vegetables around meat. |
| 4 | Sprinkle with dry soup mix. Pour mushroom soup over top. |
| 5 | Seal foil tightly. |
| 6 | Bake at 350 F for 3-3-1/2 hours, or until meat and vegetables are tender. |