ROULADEN-FLAVORED POT ROAST
3 1/4 pound boneless chuck roast
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons Onion Soup Mix
1 large onion, thickly sliced in rings, 5 ounces
3 slices bacon, coarsely chopped
3/4 cup water
1/4 cup dry white wine
1 teaspoon beef bouillon granules
1 pound carrots, optional *

Line a 9x13" baking pan with heavy duty foil. Place the roast in the pan and rub half of the mustard over the top of the roast. Season with salt, pepper and half of the onion soup mix. Turn the roast over and do the same thing with the other side. Scatter the onion rings over the top then scatter the pieces of bacon over the onions.

In a measuring cup, heat the water until boiling. Add the wine and bouillon; stir until the bouillon has dissolved. Pour this mixuture around the meat. Peel the carrots, if using, and cut them into large chunks. Arrange around the roast and season lightly with salt and pepper.

Cover tightly with foil and roast at 325 for 3-4 hours. Remove the foil and roast another 30-60 minutes to brown the onions and bacon.

Makes about 6 servings
Can be frozen

* Not included in the counts.

Per Serving: 515 Calories; 37g Fat; 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

My husband said this was the best pot roast he's ever eaten, but then he always says that when I make pot roast. I thought it was very good but there wasn't really enough bacon flavor to remind me of my Grandma's rouladen.


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