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Mirna's Easter Roast Beef

Cake Lady

"The family's favorite Easter entree. Beef slowly cooked in just the right combination of soups until it falls apart. Quick, easy, serves a crowd."
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6 h 10 m servings 393 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Pour French onion soup, cream of mushroom soup with roasted garlic, and water into a large electric roasting pan. Whisk thoroughly to remove lumps; stir in onion powder.
  2. Place beef chuck roast in soup mixture; spoon soup over beef to moisten.
  3. Cover the roasting pan, set temperature to 300 degrees F (150 degrees C), and cook beef until very tender, 6 to 8 hours.

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