Recipe Details
Ingredients
-
1(3 pound)boneless beef chuck roast
-
2(10.75 ounce) cans condensed cream of mushroom soup, undiluted
-
1(14 ounce) canbeef broth
-
⅓cupdry sherry
-
1envelopeonion soup mix
Cooking Directions
-
Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
-
Cover and cook on Low until meat is tender, 8 to 9 hours.
Editor’s Note:
Try using red wine instead dry sherry.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories336 | |
| % Daily Value * | |
| Total Fat 23g |
29% |
| Saturated Fat 8g |
42% |
| Cholesterol 78mg |
26% |
| Sodium 1071mg |
47% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 22g |
|
| Vitamin C 1mg |
3% |
| Calcium 30mg |
2% |
| Iron 3mg |
19% |
| Potassium 256mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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