Souper Pot Roast Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 All purpose flour2 Tablespoon
 Beef chuck roast3 Pound
 Condensed cream of mushroom soup10 3⁄4 Ounce (1 Can)
 Bay leaf1
 Carrots4 , peeled and cut into 2-inch lengths
 Potatoes2 Large, cut into quarters

Nutrition Facts

Serving size: Complete recipe

Calories 3231 Calories from Fat 1355

% Daily Value*

Total Fat 151 g231.8%

Saturated Fat 32.3 g161.7%

Trans Fat 0 g

Cholesterol 1209.2 mg

Sodium 1868.3 mg77.8%

Total Carbohydrates 182 g60.6%

Dietary Fiber 22.9 g91.6%

Sugars 22.8 g

Protein 399 g797.6%

Vitamin A 817.2% Vitamin C 221.1%

Calcium 20.5% Iron 48.2%

*Based on a 2000 Calorie diet

Directions

1. Place flour in 3-quart microwave-safe casserole. Add roast, turning to coat with flour on all sides; discard excess flour. Spread soup over meat; add bay leaf. Cover with lid; microwave on high 20 minutes.
2. Turn roast over, spooning soup over roast. Reduce power to 50%. Cover; microwave 20 minutes.
3. Add carrots and potatoes to casserole. Cover; microwave at 50% power 40 minutes or until meat and vegetables are tender, rotating dish once during cooking. Let stand, covered, 10 minutes. Remove bay leaf.
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