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.
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.
Picture from recipetips