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Pot Roast in Savory Cheese Sauce















Trans-fat Free, Low Carb


5 pounds beef chuck roast
2 tablespoons lard
for cooking
1 x salt
1 x black pepper
1 medium onions
10 ¾ ounces soup, cream of cheddar
8 ounces tomato sauce
4 ounces mushrooms
sliced, drained
¼ teaspoon oregano
¼ teaspoon basil


  1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

  2. Cook onion in drippings remaining in pan until soft but not browned; stir often.

  3. Add soup, tomato suace, mushrooms, oregano, and basil; mix well.

  4. Return meat to pan. Cover and simmer for 3 to 3½ hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off excess fat.

  5. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in ⅓ cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper.

  6. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few 7. Slice meat and serve with gravy. Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler. Place meat on boiler pan rack, then place pan in center of oven. Brown to one side, about 10 minutes. Turn meat and brown other side, about 8 to 10 minutes. Meat should be completely thawed after browning.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 74757% of calories from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 375mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 141g
Vitamin A 4% Vitamin C 7%
Calcium 8% Iron 34%
* based on a 2,000 calorie diet How is this calculated?


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