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Measurements
      Title: Pot Roast Casserole
 Categories: Casseroles, Main dish, Beef, Meats
      Yield: 10 Servings
 
  3 1/2 lb Boneless beef round roast
  7 1/8 oz Beef barley soup mix
      1 ea Medium rutabaga
      1 lb Carrots
      1 lb Green beans
 
  About four hours before serving, in an 8 quart dutch oven, over medium
  heat, cook beef, fat side down, until brown on all sides. Add soup
  mix and 5 1/2 cups water. Over high heat bring to a boil. Cover and
  bake for 1 1/2 hours. Meanwhile, cut ruatbaga into quarters; peel and
  cut quarters into 1 1/2 inch chunks. Cut carrots lengthwise into
  quarters. Trim ends from beans. When meat is cooked, remove 2 cups
  soup mix vegetables from pan and place in blender. Blend until
  smooth. Stir into liquid remaining in dutch oven. Add rutabaga and
  carrots and bake for one hour. Add green beans cover and bake for 30
  minutes. Makes 10 main dish servings. Each serving equals about 410
  calories, 17 gm fat, 86 mg chol, 745 mg sodium. Dish equals 37.7 %
  calories from fat.


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