Thursday, September 13, 2012

Beef Pot Roast and Vegetables

Beef Pot Roast and Vegetables
                                          Picture from recipetips


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


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


  1. 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.

    1. Thank 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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