BEEF POT ROAST WITH LIMA BEANS

BEEF POT ROAST WITH LIMA BEANS image

Yield 6-8 servings

Number Of Ingredients 6

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1 beef chuck roast (about 4 lbs.)
1 envelope dry onion soup mix (amount for 4 servings)
1 can (10-1/2 oz.) condensed Scotch broth or beef soup with vegetables and barley
1-1/2 cups water
3 medium size carrots
1 package (10 oz.) frozen baby lima beans, thawed

Steps:

Place beef in a 5-quart casserole. In a large bowl, combine onion soup mix, broth, and water; pour over meat. Bake, covered, in a 425' oven for 1 hour. Meanwhile, cut carrots into 1" chunks. Remove casserole from oven and stir carrots into cooking liquid. Return to oven and bake, covered, for 1-1/4 more hours or until meat is tender when pierced; add more water if needed. Skim and discard fat from juices. Stir lima beans into juices. Return casserole to oven and continue baking, covered, for 25 more minutes or until beans are tender.