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Prep 15min
Total2hr45min
Ingredients7
Servings6
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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
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
85mg
28%
Sodium
420mg
18%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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