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Ingredientes
- 3-4 pound cross rib; medallion; scotch; rump; or possibly bottom round roast
- 1/2 pkg. onion soup mix
- 1/4 c. beef bouillon
- 1/4 c. red or possibly white dinner wine
- Salt & pepper to taste
Direcciones
- Mix soup fold in wine and bouillon, place roast in center of large piece of heavy foil. Set in shallow roasting pan. Pour mix over roast and wrap foil around meat so which you have an airtight package. Place in oven at 325 degrees for 35 min per lb..
- To serve: Transfer meat to warm platter. Serve with remaining juices. Carve in thin slices across grain. Serves 4-6 people.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 63g | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 497mg | 21% |
| Potassium 59mg | 2% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.17g | 0% |
| Protein 0.96g | 2% |
