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.

time

prep:

15 min

total:

3 hr 15 min

servings

total:

8 servings

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What You Need

boneless beef pot roast (about 2-1/2 lb.)

Tbsp. oil

3/4

lb. small red potatoes, halved (about 2 cups)

1/2

lb. baby carrots (about 2 cups)

1/2

lb. small wild mushrooms, such as shiitake or cremini

medium onion, cut into 6 wedges

can (10-3/4 oz.) condensed cream of mushroom soup

1/2

cup A.1. Garlic & Herb Marinade

Tbsp. chopped Italian parsley

Make It

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.

Kraft Kitchens Tips

Cooking Know-How

Don't rush the cooking process! Increasing the heat will only dry and toughen the beef.

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AllisonMarie05

posted:2/20/2008

this pot roast recipe was excellent! i read the reviews about the marinade but it was actually very good with all of the marinade on it (i'm big on flavor). I did not use the carrots and it still came out great!

kimmiefrog13

posted:2/14/2008

I have made this a few times and low it, it is tender and flavorful, even my picky one ate it. This is a must try.

clam28

posted:11/23/2007

Made this in a slow-cooker- the meat tasted fantastic, but thought the marinade was too strong for the vegetables. I don't generally like A1 (too strong), but I'd make this again with less A1 and spread only over the meat.

julzrand

posted:11/3/2007

I made this for the first time when cooking for a funeral because of all the great comments. Honestly, we were not thrilled with it. The marinade was a little too zesty for our taste & seemed to overpower the roasts natural juices. It was edible & the kids seems to like it more than adults - so it wasn't awful, but I'll stick to my family recipe next time.

justme90

posted:10/29/2007

DELICIOUS! This was my 1st attempt at a good 'ole pot roast dinner and I scored major points for this one! SO tasty!! I left out the mushrooms but added a 2nd can on cream of mushroom soup for more of a gravy. We had a 2.9lb roast so I cooked it for closer to 4 hours which made it even more tender. No need for a knife w/this one!! I will definitely make this again!

DavidBHutchens

posted:10/26/2007

Oh my. Not just good, but addictively good. I was nervous about the A-1 seasoning since I don't like the distinctive A-1 flavor. Not a problem. Everyone in my family shoveled this into their mouths. I have used several pot roast recipes, including some complex ones, but this is now my new standard.

my6grankids

posted:9/28/2007

I have never made pot roast boy was I blown away by this recipe. Moist delicious and most of all easy thanks!

kellicarnahan

posted:9/14/2007

I had several people tell me my roast was better than their grandma's! This is great! Very jucy, I added a little beef stock, but I don't think that you really needed to. TRY IT!

KMcGriff1

posted:8/28/2007

Absolutely marvelous. Meat and vegetables tender and perfect. The whole family loved it.

tbelle232002

posted:7/11/2007

This was so good! Everything was so tender and the flavor was mouth-watering. My 4-year-old son, who is normally very picky, gobbled up every bite without a word. I will definately make this again.