Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Prize-Winning Pot Roast Recipe
    Lost? Site Map

    Prize-Winning Pot Roast

    Prize-Winning Pot Roast. Photo by SweetsLady

    1/1 Photo of Prize-Winning Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    ratherbeswimmin''s Note:

    From Gooseberry Patch Flavors of Fall.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    • 3 1/2-5 lbs beef chuck roast
    • 2 (10 3/4 ounce) cans cream of celery soup
    • 1 (1 1/2 ounce) package onion soup mix
    • 1 -2 cup red wine (or beef broth)
    • 1/2 cup frozen apple juice concentrate
    • 4 -6 potatoes, peeled and quartered
    • 4 -8 carrots, cut into 3-inch lengths
    • 1 lb fresh mushrooms
    • 8 stalks celery, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon pepper

    Directions:

    1. 1
      Place chuck roast in a roasting pan.
    2. 2
      In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
    3. 3
      Cover and bake in a 350° oven for 1 hour.
    4. 4
      Add in apple juice concentrate, potatoes, and carrots.
    5. 5
      Cover and bake another 30 minutes; remove from oven.
    6. 6
      Add in mushrooms, celery, salt, and pepper.
    7. 7
      Bake for one more hour, uncovering for the last 30 minutes.

    Ratings & Reviews:

    • on October 02, 2007

      45

      Great roast! I put mine in the crockpot along with everything else. I kept out the mushrooms, celery and carrots this time. I braised the roast and then stuck in crockpot on low for a couple of hours and then turned up to high around 2 as we were to eat at 5. It came out nice and tender.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Prize-Winning Pot Roast

    Serving Size: 1 (749 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1488.4
     
    Calories from Fat 774
    52%
    Total Fat 86.0 g
    132%
    Saturated Fat 33.3 g
    166%
    Cholesterol 291.1 mg
    97%
    Sodium 2965.9 mg
    123%
    Total Carbohydrate 82.4 g
    27%
    Dietary Fiber 10.5 g
    42%
    Sugars 25.9 g
    103%
    Protein 84.9 g
    169%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites