Title: Pot Roast Casserole
Categories: Casserole Entree Beef Meat
Yield: 10 Servings
| 3 1/2 | lb | Boneless beef round roast |
| 7 1/8 | oz | Beef barley soup mix |
| 1 | | 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.