3- 3 1/2 pound beef pot roast
1 1/2 cups water
1 large onion, chopped (about 1 cup)
1 package (about 1 ounce) brown gravy mix
1/4 teaspoon salt
1/8 teaspoon pepper
Instant mashed potato puffs (enough for 8 servings)
1/2 cup milk
2 packages (9 or 10 ounces each) frozen vegetables
4 teaspoons butter or margarine
Trim excess fat from beef pot roast. Rub Dutch oven with fat cut from beef. Brown beef in Dutch oven. Add water, onion, gravy mix, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/2 to 2 hours.
Remove beef from gravy; cool beef and gravy quickly. Cut beef into serving pieces. For each dinner, place 3 ounces beef pieces in divided foil trays as pictured. Pour 1/3 to 1/2 cup of gravy on each serving of beef.
Prepare instant mashed potato puffs as directed on package for 8 servings except – add milk. Divide among foil trays. Place 1/2 cup frozen vegetables topped with 1/2 teaspoon butter in each tray. Cover tightly with foil and label; freeze up to 3 weeks.
35 minutes before serving, heat oven to 450°. Heat frozen dinners 25 minutes. (When heating 2 or more dinners at the same time, allow 5 minutes longer.) Just before serving, remove foil and stir gravy. Spook gravy onto beef.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.