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Beef pot roast and winter vegetables
by Lindsay Lanczynski
serves: 8
  Browning the beef in a skillet before putting it in the roasting pan is the key to deliciousness in this smart stew. Cook it low and slow for juicy tenderness.
Ingredients:
  2.50 lbs   boneless beef roast
  1 Tbsp.   Oil
  3/4 lb.   small red potatoes
  1/2 lb.   baby carrots (about 2 cups)
  1   medium onion (cut into 6 wedges)
  1 can (10-3/4 oz)   cream of mushroom soup
  1/2 cup   A1 garlic and herb marinade
  2 Tbsp   chopped Italian parsley
Directions:
  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 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.