Nothing is more comforting than an old-fashioned pot roast. While this dish does take time to cook it is easy to prepare. Just make sure that you start cooking the roast enough in advance so that it is ready around dinnertime. It serves 4.
1-2lb pot roast
2 cups of baby carrots
2 cups of chopped red or yukon gold potatoes
1 pkg. onion soup mix
1 can of low fat cream of mushroom soup.
1. Preheat oven to 350 degrees F.
2. Cover bottom and sides of baking dish with tin foil. Place the pot roast in the dish and cover with the onion soup mix and cream of mushroom soup. Add carrots and bake for 2 hours, cover with tin foil.
3. Add peeled potatoes to the roast and continue cooking for another hour. Remove from the oven and serve. (The nice thing about this recipe is the gravy is already made, and it's in the dish!
This recipe is based on renowned health expert Dr. Andrew Weil's Anti-Inflammatory Food Pyramid. Anti-inflammatory nutrition is a major focus of the culinary training we provide to each caregiver.
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