Serves: 5
Total Calories: 181

1 (3 1/2- to 4-pound) Boston butt roast
2 tablespoons vegetable oil
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup water
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
1 bay leaf
1 tablespoon paprika
1 1/2 pounds potatoes, peeled, quartered
4 medium carrots, peeled, sliced
1 tablespoon Worcestershire sauce

Brown roast in hot oil in large dutch oven. Pour off fat. Combine soup and next 7 ingredients. Pour over roast. Cover and simmer 1 1/2 hours, stirring occasionally.

Add potatoes, carrots, and Worcestershire. Cover and simmer 30 minutes or until vegetables are done. Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook pan drippings over medium heat until slightly reduced. Serve gravy over rice.

Nutritional Facts:

Serves: 5
Total Calories: 181
Calories from Fat: 62

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