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Old-Fashioned Beef Pot Roast |
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Serves: 8 Print this RecipePrep: 10 min Cook: 9 hr in slow cooker 4 medium potatoes, cut into chunks 2 pounds medium carrots, cut into chunks 1/4 cup water 1 can (10 3/4 ounces) condensed cream of chicken soup 1/2 package (2-ounce size) onion soup mix (1 envelope) 3 pounds beef arm, blade or cross rib pot roast 1. Spray inside of 5- to 6-quart slow cooker with cooking spray. Place potatoes, carrots and water in cooker. 2. Mix chicken soup and onion soup mix in small bowl. Pour half of mixture over vegetables in cooker. 3. Place beef on top. Pour remaining soup mixture over beef. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. Marilyn T. shares her Recipe "Simple foods that I grew up on, like pot roast, appealed to me the most." A NOTE from DR. GHOSH Broiling, braising and roasting are healthy techniques to use when preparing meats. Avoid charring meats so they appear blackened, and limit consumption of processed meats because of their nitrite and nitrate content, processes that are known cancer-causing agents. NUTRITION FACTS: High in iron, potassium and vitamin A; excellent source of fiber 1 Serving: Calories 305 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 65mg; Sodium 680mg; Potassium 960mg; Carbohydrate 30g (Dietary Fiber 5g); Protein 27g % DAILY VALUE: Vitamin A 100%; Vitamin C 14%; Calcium 4%; Iron 20%; Folic Acid 8%; Magnesium 14% DIET EXCHANGES: 1 Starch, 3 Lean Meat, 3 Vegetable Helpful For These Side Effects: (n), (c) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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