Nutrition Facts

Serving Size1/6 of recipe
Calories528
Total Fat13 g
Saturated Fat4 g
Sodium504 mg
Total Carbohydrate45 g
Dietary Fiber5 g
Protein54 g

Servings and Times

Servings6

Tip: Use the leftovers in a stew or for sandwiches.

Ingredients and Preparation

IngredientsMeasures
Reduced-fat cream of mushroom soup1 10.75-ounce can
Reduced-sodium onion soup mix½ envelope
Beef pot roast2 pounds
Freshly ground pepper½ teaspoon
Pearl onions, skins removed10 ounces (about 2 cups)
Baby carrots12-ounce bag (about 2 cups)
Clove garlic, minced1
Large red potatoes, cut into 1-inch pieces3
  1. Directions
  2. Combine soup and onion soup mix in the bottom of a crock pot.
  3. Place roast in the center of the pot, sprinkle with pepper, and top with onions, carrots, garlic, and potatoes.
  4. Cover and cook on high for 3-4 hours, or low for 6-8 hours, until roast is tender and meat thermometer inserted into the thickest part of the roast reads 150-160°F.
  5. Slice roast and serve with vegetables and gravy.

*If using the stovetop:

  1. In a Dutch oven or large, heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown roast on all sides and set aside.
  2. Combine soup, 1 cup of water, and onion soup mix in the pot and heat to a simmer. Place roast in the center of the pot and sprinkle with pepper. Reduce heat to a low simmer, cover, and cook for 30 minutes.
  3. Add onions, carrots, garlic, and potatoes to pot; recover; and continue cooking for 45 minutes-1 hour, until vegetables and beef are tender and a meat thermometer inserted halfway into the thickest part of the roast reads 150-160°F (cooking time will depend on the shape of the roast).
  4. Slice roast and serve with vegetables and gravy.