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Ingredients
- 2 pounds quarter Beef Roast
- 1/2 teaspoons Lemon Pepper
- 10 1/2 ounces Cream of Celery Soup
- 2 tablespoons Worcestershire sauce
- 2/3 cups dice Dill Pickles
Serving Day Ingredients
- 1/2 cups Water
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 8 ounces
- 378 Calories
- 15g Total Fat
- 5g Sat Fat
- 0g Trans Fat
- 150mg Cholesterol
- 871mg Sodium
- 7g Total Carb
- 0g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 51g Protein
- 8 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Recipes That Crock for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Season the roast with the lemon pepper. Divide among the indicated number of round freezer containers.
- Combine the celery soup, Worcestershire and dill pickles. Divide among the containers of beef.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
- Empty the roast and water into the Instant Pot.
- Cook on high pressure for 60 minutes.
- Release the pressure naturally.