Think cooking chuck roast is a hassle? Think again. Fresh carrots, potatoes & tender meat simmer in tangy sauce for a dish that fits your meal plan.
What You Need
Original recipe yields 10 servings
1 boneless beef chuck eye roast (2-1/2 lb.)
3 lb. Yukon gold potatoes (about 12), quartered
6 carrots (3/4 lb.), peeled, cut into 1-inch lengths
1/3 cup A.1. Original Sauce
1 pkg. (0.9 oz.) dry onion-mushroom soup mix
1/3 cup water
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Let's Make It
Heat oven to 350°F.
Place meat in shallow foil-lined pan; surround with vegetables.
Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
Bake 2 hours or until tender. Serve with vegetables and pan gravy.
If carrots are young and tender, there's no need to peel them. Simply scrub them well with a vegetable brush before using as desired.
Why dirty a bowl? Try mixing the steak sauce, soup mix and water in a Ziploc® Brand Slider Bag with the Smart Zip™ Seal. Makes pouring the mixture easier, too.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.