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Title: Pot Roast Casserole
Categories: Casseroles, Main dish, Beef, Meats
Yield: 10 Servings
3 1/2 lb Boneless beef round roast
7 1/8 oz Beef barley soup mix
1 ea Medium rutabaga
1 lb Carrots
1 lb Green beans
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 5 1/2 cups water. Over high heat bring to a boil. Cover and
bake for 1 1/2 hours. Meanwhile, cut ruatbaga into quarters; peel and
cut quarters into 1 1/2 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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