BEEF POT ROAST AND WINTER VEGETABLES

Beef Pot Roast and Winter Vegetables image

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.

Provided by My Food and Family

Categories Beef

Time 3h15m

Yield 8 servings

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g