All Recipes

Beef Pot Roast and Winter Vegetables

Prep

0-15 mins

Total

3 HRS 15 MIN

Servings

8 Servings

Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.

Ingredients

  • 1

    extra-lean boneless beef pot roast (2-1/2 lb.)

  • 1

    tbsp

    oil

  • 3/4

    lb

    red new potatoes, halved

  • 2

    cups

    baby carrots

  • 1/2

    lb

    shiitake mushrooms

  • 1

    onion, cut into 6 wedges

  • 1

    can

    (10-3/4 oz.) condensed cream of mushroom soup

  • 1/2

    cup

    A.1. Garlic & Herb Marinade

  • 2

    tbsp

    chopped Italian parsley

Instructions

  1. Step 1

    Heat oven to 325°F.

  2. Step 2

    Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

  3. Step 3

    Mix soup and marinade; pour over meat and vegetables. Cover tightly.

  4. Step 4

    Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.

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