Pot Roast 1950s Style


Serves: 5
Total Calories: 955

Ingredients

1 (2- to 3-pound) boneless beef chuck pot roast
salt and pepper to taste
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup boiling water
1 package dry onion soup mix
1 clove garlic, crushed, or 1/2 teaspoon garlic powder (optional)

Directions:

Place roast on heavy-duty foil in roasting pan, Dutch oven, or casserole dish; salt and pepper to taste. Mix mushroom soup, water, dry onion soup mix, and garlic, if desired, and spread over top of roast. Bring foil up and fold over to seal. Bake covered 2–3 hours at 350° or until meat is tender.

Nutritional Facts:

Serves: 5
Total Calories: 955
Calories from Fat: 622

This Pot Roast 1950s Style recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.


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