Savory Pot Roast
Category: Dessert
Ingredients
- 3 1/2 to 4 lb. roast
- 1 can cream of mushroom soup
- 1 pkg. dry onion soup mix
- 1 1/2 cans water
- about 6 medium potatoes, cut into fourths
- about 6 medium carrots, cut into 2-inch pieces
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 286kcalCalories
- 0.0gProtein
- 0.0gFat
- 57.14gCarbohydrates
- 24.29gSalt
Instructions
1. Preheat oven to 275°.
2. In a 6-quart Dutch oven, put the roast, mushroom soup, dry onion soup mix, the water, potatoes and carrots.
3. Put in by 8 o'clock on Sunday morning, and it should be ready for lunch by the time that you come home from church, change clothes and make a salad (4 to 5 hours).
