Pot roast casserole

10 servings

Ingredients

Quantity Ingredient
3½ pounds Boneless beef round roast
7⅛ ounce Beef barley soup mix
1 each Medium rutabaga
1 pounds Carrots
1 pounds Green beans

Directions

About four hours before serving, in an 8 quart dutch oven, over medium heat, cook beef, fat side down, until brown on all sides. Add soup mix and 5½ cups water. Over high heat bring to a boil. Cover and bake for 1 ½ hours. Meanwhile, cut ruatbaga into quarters; peel and cut quarters into 1 ½ inch chunks. Cut carrots lengthwise into quarters. Trim ends from beans. When meat is cooked, remove 2 cups soup mix vegetables from pan and place in blender. Blend until smooth. Stir into liquid remaining in dutch oven. Add rutabaga and carrots and bake for one hour. Add green beans cover and bake for 30 minutes. Makes 10 main dish servings. Each serving equals about 410 calories, 17 gm fat, 86 mg chol, 745 mg sodium.

Dish equals 37.7 % calories from fat.

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