Firehouse Beef Roast
This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal.
Prep Time:
25 mins
Total Time:
2 hrs 55 mins
Servings:
6 to 8 servings
Ingredients
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1 3-/2- to 4-pound boneless beef chuck pot roast
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1 cup water
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6 medium potatoes, peeled and quartered
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1 16-ounce package peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
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1 medium onion, cut into wedges
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1 envelope (1/2 of 2-ounce package) onion soup mix
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1 10-3/4 ounce can condensed cream of mushroom soup
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1/2 teaspoon bottled hot pepper sauce (optional)
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1/4 teaspoon ground black pepper
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1 clove garlic, minced
Directions
1.
Trim fat from meat. In a 5- to 6-quart Dutch oven, add water. Add in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over mixture; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
2.
Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling apart tender (or until you get back from the fire run). Serves 6 to 8.
Nutrition information
Calories 589, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 116 mg, Sodium 998 mg, Carbohydrate 49 g, Total Sugar 7 g, Fiber 5 g, Protein 63 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 9%, Iron 36%.
Percent Daily Values are based on a 2,000 calorie diet
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The perfect make-ahead main dish recipe for those busy weeknights. Divide and freeze this roast in four 2-serving portions for quicker thawing.
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