Ingredients:
1 boneless
beef pot roast (about 2 ½ pounds)
1 tablespoon vegetable oil
¾ pounds small
red potatoes, halved
½ pounds baby
carrots
½ pounds
small wild mushrooms, such as shiitake or cremini
1 medium onion,
cut into 6 wedges
1 can (10-3/4
oz.) condensed cream of mushroom soup
½ cup Garlic
& Herb Marinade
2 tablespoons
Italian parsley, chopped
Preparation:
Preheat oven
to 325°F.
Brown meat in
hot oil in large skillet on medium heat.
Place in
large roasting pan.
Arrange
vegetables around meat.
Mix soup and
marinade; pour over meat and vegetables.
Cover
tightly.
Bake 3 hours
or until meat is cooked through and fork tender.
Serve with
meat drippings.
Sprinkle with
parsley.
You can
combine this excellent recipe with some others from our collection.
Serve 4.
Picture from recipetips
I love pot roast and I love the left overs even more. Since discovering grass fed beef, I've been searching for different roast recipes. Thanks for this recipe.
ReplyDeleteThank you for your comment Janice, I am glad to hear that you love pot roast. Check my blog and you will find other recipes that you may like. I will check the link that you left me. And I will search for some recipes about left overs.
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