Souper Pot Roast
|All purpose flour||2 Tablespoon|
|Beef chuck roast||3 Pound|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Carrots||4 , peeled and cut into 2-inch lengths|
|Potatoes||2 Large, cut into quarters|
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.
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 mg403.1%
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