POT ROAST WITH MUSHROOM TOMATO SAUCE
3 pound boneless chuck roast
Salt and pepper, to taste
1/2 teaspoon onion powder
1 medium onion, sliced thin, 4 ounces
4 ounce can mushrooms
8 ounce can tomato sauce

Brown the meat on both sides in hot oil; place in a 9x13" baking pan that has been lined with heavy duty foil. Season with salt, pepper and onion powder. Top with the onions, mushrooms and tomato sauce. Cover with foil and bake at 325 about 4 hours until tender.

Makes about 6-8 servings
Can be frozen

Per 1/6 Recipe: 494 Calories; 35g Fat; 37g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 370 Calories; 27g Fat; 27g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This recipe was supposed to be for Swiss Steak, but round steak wasn't on sale this week and chuck roast was. To make this into Swiss Steak, cut the meat into serving size pieces proceed as directed for pot roast, but bake about 2 hours or until meat is tender.


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