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.
What You Need
Original recipe yields 8 servings
1 extra-lean boneless beef pot roast (2-1/2 lb.)
1 Tbsp. oil
3/4 lb. red new potato es, halved
2 cups baby carrot s
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
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Let's Make It
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.
Don't rush the cooking process! Increasing the heat will only dry and toughen the beef.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.