Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Meats

Beef pot roast and winter vegetables by Lindsay Lanczynski serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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)

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.

Categories:

Main Dishes
Meats
Vegetables