Browning the beef in a skillet before putting it in the roasting pan is the key to deliciousness in this smart stew. Cook it low and slow for juicy tenderness.
Servings:8 | Calories:266 | Total Fat:13g | Chol:52mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 4g
20 %
Total Carb 24g
8 %
Fiber 5g
20 %
Sugars 7g
---
Cholesterol 52mg
17 %
Sodium 200mg
8 %
Protein 14g
29 %
Calories:
52% Beef pot roast
18% Others combined
14% Red potatoes
14% Baby carrots
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 boneless beef pot roast (about 2-1/2 lb.) 1 Tbsp. oil 3/4 lb. small red potatoes , halved (about 2 cups) 1/2 lb. baby carrots (about 2 cups) 1/2 lb. small wild mushrooms , such as shiitake or cremini 1 medium onion , cut into 6 wedges 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/2 cup A.1. Garlic & Herb Marinade 2 Tbsp. chopped Italian parsley
Directions : View recipe directions on kraftrecipes.com
