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Ingredients
- 4-5 pound blade cut pot roast
- 1 can Golden brown Mushroom soup (Campbell's)
- 1 pkg. Lipton onion soup mix
- Potatoes
- Carrots
Directions
- Place roast in flat roasting pan. Sprinkle onion soup mix on top and then spoon on mushroom soup. Peel and cut carrots and potatoes and lay along side of roast. Add in 1 c. of wine (or possibly water). Bake, covered tightly with aluminum foil, at 350 degrees for 1 hour per lb..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 86 | 26% |
| Total Fat 9.56g | 12% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 882mg | 37% |
| Potassium 812mg | 23% |
| Total Carbs 12.58g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.32g | 1% |
| Protein 46.06g | 74% |
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