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French Onion Pot Roast

This pot roast recipe was a favorite of grandma's, and it's just as appealing today. It's an excellent choice for a weekend dinner -- just put it in the oven and take a couple of hours for yourself.

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  • prep time 15 min
  • total time 2 hr 45 min
  • ingredients 7
  • servings 6
 

Ingredients

1
(2-lb.) boneless beef chuck roast, trimmed of fat
1/4
teaspoon pepper
1
teaspoon dried Italian seasoning
2
cups fresh baby carrots
6
small red potatoes, halved
1
(18.5-oz.) can Progresso® French Onion Soup
1/4
cup all purpose flour or unbleached flour

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle both sides of beef roast with pepper and 1/2 teaspoon of the Italian seasoning. Place beef in sprayed baking dish.
  • 2 Arrange carrots and potatoes around beef. Sprinkle vegetables with remaining 1/2 teaspoon Italian seasoning.
  • 3 In medium bowl, combine soup and flour; blend well with wire whisk. Pour over beef and vegetables. Cover tightly with foil.
  • 4 Bake at 325°F. for 2 to 2 1/2 hours or until beef and vegetables are tender.
  • 5 To serve, slice beef. Spoon gravy over individual servings of beef and vegetables.
  • 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle both sides of beef roast with pepper and 1/2 teaspoon of the Italian seasoning. Place beef in sprayed baking dish.
  • 2 Arrange carrots and potatoes around beef. Sprinkle vegetables with remaining 1/2 teaspoon Italian seasoning.
  • 3 In medium bowl, combine soup and flour; blend well with wire whisk. Pour over beef and vegetables. Cover tightly with foil.
  • 4 Bake at 325°F. for 2 to 2 1/2 hours or until beef and vegetables are tender.
  • 5 To serve, slice beef. Spoon gravy over individual servings of beef and vegetables.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
85mg
85%;
Sodium
420mg
420%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
210%;
Vitamin C
20%;
Calcium
4%;
Iron
30%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.