PRIZE-WINNING POT ROAST

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Prize-Winning Pot Roast image

Make and share this Prize-Winning Pot Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 11

3 1/2-5 lbs beef chuck roast
2 (10 3/4 ounce) cans cream of celery soup
1 (1 1/2 ounce) package onion soup mix
1 -2 cup red wine (or beef broth)
1/2 cup frozen apple juice concentrate
4 -6 potatoes, peeled and quartered
4 -8 carrots, cut into 3-inch lengths
1 lb fresh mushrooms
8 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place chuck roast in a roasting pan.
  • In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
  • Cover and bake in a 350° oven for 1 hour.
  • Add in apple juice concentrate, potatoes, and carrots.
  • Cover and bake another 30 minutes; remove from oven.
  • Add in mushrooms, celery, salt, and pepper.
  • Bake for one more hour, uncovering for the last 30 minutes.

Nutrition Facts : Calories 1488.5, Fat 86, SaturatedFat 33.4, Cholesterol 291.2, Sodium 2965.9, Carbohydrate 82.4, Fiber 10.5, Sugar 25.9, Protein 85

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