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Roast and Potatoes

Serves: 5
Total Calories: 182

Ingredients

4 pounds beef chuck roast
6 potatoes
1 bag baby carrots
2 (10 3/4-ounce) cans golden mushroom soup
1 1/2 cups water
1 package brown gravy mix
1 tablespoon garlic salt
1 teaspoon black pepper

Directions:

Brown roast in frying pan with garlic salt and pepper, then put in roasting pan. Peel potatoes and into quarters. Place potatoes and carrots around roast. Combine soup and gravey mix and pour over the top. Cover tightly and bake at 300 for 4-5 hours until roast is tender.

Nutritional Facts:

Serves: 5
Total Calories: 182
Calories from Fat: 24

This Roast and Potatoes recipe is from the Cook'n and Roasting Cookbook. Download this Cookbook today.


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