Nutrition Facts

Serving Size 1/6 of recipe
Calories 528
Total Fat 13 g
Saturated Fat 4 g
Sodium 504 mg
Total Carbohydrate 45 g
Dietary Fiber 5 g
Protein 54 g

Servings and Times

Servings 6

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

Ingredients and Preparation

Ingredients Measures
Reduced-fat cream of mushroom soup 1 10.75-ounce can
Reduced-sodium onion soup mix ½ envelope
Beef pot roast 2 pounds
Freshly ground pepper ½ teaspoon
Pearl onions, skins removed 10 ounces (about 2 cups)
Baby carrots 12-ounce bag (about 2 cups)
Clove garlic, minced 1
Large red potatoes, cut into 1-inch pieces 3
  • Combine soup and onion soup mix in the bottom of a crock pot.
  • Place roast in the center of the pot, sprinkle with pepper, and top with onions, carrots, garlic, and potatoes.
  • 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.
  • 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.