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Beef Pot Roast and Winter Vegetables

Beef Pot Roast and Winter Vegetables recipe
photo by:kraft
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.
15 min
3 hr 15 min
8 servings
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Had a family dinner and followed this recipe, similar to my old way but it was very good.
It was the best roast i have ever made!!!
this recipe is easy and taste great.
this is really good. I am not a fan of mushrooms so I left those out. I still used the cream of mushroom soup. I cooked the roast in the crockpot. Great for left overs the next day.
meat was very tender. made a good leftover also.
My husband loved this! It was gone within two days and there's only two of us! I cooked it with the crockpot though. Seems to make it juicier.
the flavor was great. Everything had it's own taste, sauce wasn't over powering. Next time though I'm going to remove stems on shitakis they were a little chewy.
I changed this recipe up a little: use a larger bone-in pork roast, used button mushrooms instead, omitted the onion, used another brand of marinade (couldn't find A-1), and cooked for 3 hours. It turned out wonderfully moist and the vegetables were perfect. This is a really easy way to prepare pot roast.
I love this recipe! The first time I made it also happened to be the first time I ever made a pot roast. My family loved it and I've made it several times since. I love the fact everything is in one pot and I don't have to waste time cooking up seperate sides to go along with it. The marinade has a little extra zip, but we like it. If you don't think you will, just don't add as much marinade. Highly recommend this for a great meal!!
This was good but the gravy was a little twangy. We love all kinds of pot roast but my family like several other recipes that I make better. So although good I probably won't make this one again.
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