This is something that my family has eaten for many years and love. My daughter has always requested it whenever she comes to town. This is the only recipe that my husband has ever given a ten to in his ratings.
I don’t make it often because at 13 carbs per serving it is on my higher end. You can make it lower in carbs by not having much of the sauce on it. If you try making it with cheddar cheese instead of cheddar cheese soup you can lower the carbs even more. I do plan on trying it soon with the cheddar cheese instead of the soup and see what my husband has to say about it. It would be healthier and if I can get away with it, it would make it only 7 carbs per serving. I will let you know how it goes.
I had mine with Asparagus with Parmesan Cheese from this recipe.
First of all I want to give a warning here. You have to make this in a metal pan. Do not use a glass dish. The dish will explode after you take it out of the oven. I don’t know why the glass dish explodes but I lost two dishes that way. It was devastating to smell the wonderful aroma of it cooking and then have to scrap it off the floor and throw it in the trash because there is now slivers of glass in it.
- 3 pound pot roast
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon dried minced onion
- 1 can condensed cheddar cheese soup
- 1 16-ounce can tomato sauce
- 1 8-ounce can mushrooms, undrained
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
Place roast in a METAL pan and season with salt and pepper. Bake at 450 degrees til browned. Drain off drippings and combine remaining ingredients. Pour mixture over roast and seal tightly with foil or a lid on pan. Return to oven at 325 degrees and bake for 2 1/2 hours.