Directions:
- In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
- Spoon off fat.
- Stir in mushroom soup, onion soup mix and 1 cup water.
- Reduce heat to just above low.
- Cover, cook 2 hours.
- Add vegetables.
- Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables and keep warm.
- Stir together the flour and remaining 1/4 cup water until smooth.
- Gradually stir into soup mixture.
- Cook until mixture boils and thickens, stirring constantly.
- Serve the roast& veggies with the gravy on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 801.44 Kcal (3355 kJ) | ||
| Calories from fat | 548.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.99g | 94% | |
|---|---|---|---|
| Cholesterol | 150.93mg | 50% | |
| Sodium | 330.3mg | 14% | |
| Potassium | 981.4mg | 21% | |
| Total Carbs | 26.42g | 9% | |
| Sugars | 6.23g | 25% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 38.84g | 78% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 5.3mg | 29% | |
| Calcium | 75.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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