Oven Pot Roast

Name: Oven Pot Roast
Yield: 8 servings
Ingredients: 3 lbs top round roast; 10 ozs red potatoes, small; 8 ozs pearl onions, peeled; 8 ozs baby cut carrots; 1 cup celery, sliced; 10 3/4 ozs tomato soup; 1/2 cup refrigerated orange juice; 1/2 cup red wine vinegar; 2 tsp salt; 1/2 tsp black pepper

3 lbs top round roast
10 ozs red potatoes, small
8 ozs pearl onions, peeled
8 ozs baby cut carrots
1 cup celery, sliced
10 3/4 ozs tomato soup
1/2 cup refrigerated orange juice
1/2 cup red wine vinegar
2 tsp salt
1/2 tsp black pepper

Preheat oven to 275. In a 15" roasting pan, place roast in center. Add potatoes, onions, carrots, and celery around roast; set aside. In a mixing bowl, combine tomato soup, orange juice, red wine vinegar, salt, and black pepper. Mix well. Pour evenly over roast and vegetables in pan. Cover and bake for four hours, or until roast and vegetables are cooked through.

Posted: 8/7/2014

Casseroles

Rated by 0 users (0.00)

WW Points^* : 8.91

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 428 Calories from Fat 93 (22%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 3g	15%
Monounsaturated Fat 3g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 154g	51%
Sodium 822mg	34%
Potassium 230mg	77%
Total Carbohydrate20g	7%
Dietary Fiber 2g	8%
Sugars 8g
Protein 63g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.