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Ingredientes
- 4 lb Or possibly better pot roast, or possibly round roast
- 1/4 c. Red wine
- 2 med Onions quarted
- 1 pkt Onion Soup Mix
- 1 can Mushroom soup
- Â Â Salt to taste (if you like keep in mind Onion Soup contains salt)
- 1/2 tsp Pepper
- 1 Tbsp. Veg oil.
- 1/2 tsp Garlic pwdr
Direcciones
- In 5 qt, Teflon or possibly non-stick Dutch oven, add in 1 tbs. of veg. oil. Place pot roast, which has been trimmed of all visible fat. Brown beef on all sides on med. heat. After browning is complete, add in wine to deglase pan, use plastic spoon to loosen browned bits on bottom of pan. Add in onion soup mix, garlic pwdr, and pepper. Cover roast with water, add in peeled, quartered onions . Cover and allow to cook slowly on med.-low heat. Remove roast from pan, and remove pan from heat. (if you add in flour mix to broth, while on heat, it will lump. HINT-save peanut butter jar, for making flour water mix, it can be shaken and added to broth, for smoother gravy.) Gradually add in 3 Tab. flour to 1 1/2 c. water, whisk thoroughly to remove all lumps. to broth, continue to stir as the flour mix is added, return to heat on med. Add in canned mushroom soup. Stir till mix comes to rolling boil. Reduce heat to med-low, let cook app.
- 5 min. Remove Beef from Gravy and slice for serving.
- Serve with mashed Potatoes, and vegetable of choice.
- Variation: You may add in 1/2 c. mild salsa for a Tex-Mex variation of this meal, it too is scrumptuous.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 611 | |
| Calories from Fat 323 | 53% |
| Total Fat 36.13g | 45% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.35g | |
| Cholesterol 24mg | 8% |
| Sodium 2629mg | 110% |
| Potassium 831mg | 24% |
| Total Carbs 49.79g | 13% |
| Dietary Fiber 4.9g | 16% |
| Sugars 13.45g | 9% |
| Protein 13.81g | 22% |
