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This recipe is a splurge calorie wise but it is wonderful! We love it because it cooks in the slow cooker all day which makes serving dinner so easy after a long day. The sauce is rich and it is easy to put together on assembly day.
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| Recipes |
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| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Chuck roast |
1 1/2 lbs. |
3 lbs. |
4-1/2 lbs. |
6 lbs. |
7-1/2 lbs. |
9 lbs. |
| Chopped onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Water |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Dried chives |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Worcestershire sauce |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Beef bouillon granules |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Cranberry juice |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Flour |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Cream of mushroom soup |
11 oz. |
22 oz. |
33 oz. |
44 oz. |
55 oz. |
66 oz. |
| Light sour cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Canned sliced mushrooms, drained |
4 oz. |
8 oz. |
12 oz. |
16 oz. |
20 oz. |
24 oz. |
| On Hand Ingredients | ||||||
| Noodles |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
Assembly Directions:
Slice roast into bite sized pieces. Place roast, onion, water, chives, garlic, Worcestershire sauce, and beef bouillon granules in a gallon sized freezer bag.
In a mixing bowl, combine the cranberry juice and flour with a whisk. Add the white sauce (or canned cream of mushroom soup), sour cream, and mushrooms. Stir to combine. Pour mixture into a quart sized freezer bag.
Freezer Directions:
Seal, label and freeze.
Serving Directions:
Thaw both bags in refrigerator overnight.
Place meat mixture in slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Turn temp to low. Add sour cream mixture and heat until just warmed.
In the meantime, cook noodles according to package directions.
Serve meat mixture over noodles.
Comments:
You can substitute 1-1/2 C. of fat free beef flavored white sauce for the cream of mushroom soup.
Nutritional Info: with fat free white sauce
Per Serving: 532 Calories; 21g Fat (36.2% calories from fat); 30g Protein; 54g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol; 287mg Sodium.
Exchanges: 3 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2-1/2 Fat.
Nutritional Info: with canned cream of mushroom soup
Per Serving: 547 Calories; 25g Fat (41.1% calories from fat); 29g Protein; 52g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 573mg Sodium.
Exchanges: 3 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 3-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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