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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angell724

posted:10/24/2006

A very nice way to make the "same ol' thing" a bit different!

rlmay1

posted:10/19/2006

Love the recipe and the ingredients in it. After reading other comments before I made it, I decided to not use as much marinade. I also used a lot more cream of mushroom soup then what it called for. I like to have a lot of gravy with my roast. But to each their own. In the long run, it turned out very well and tasted very well. Will definately make it again!!!!

a cook

posted:10/18/2006

The basics on this were excellent-- although it did look dry so I added some beef stock I had on hand. The variations that can be done using this recipe are endless!

a cook

posted:10/12/2006

would add more marinade and mushroom soup

a cook

posted:10/1/2006

I loved it. Beef very good taste and very tender. Next time use less mushrooms and more potatoes

chrissynjosh

posted:10/1/2006

great !! I used a baking bag and added a few more veggies to cut back on the marinade .Everbody loves the flavor though!!

gunslinger1849

posted:9/28/2006

Exellent, This was a hit with the family. I will most certainly make this again,but next time I will cut back on the Kraft A-1 Garlic and Herb. I thought it made it just a bit to tangy.

a cook

posted:9/19/2006

The meat was delicious! I thought the vegetables turned out really tangy, especially the carrots. Maybe it was the marinade? I would make this again, but I would roast the vegetables seperately with their own seasonings.

teelak

posted:9/14/2006

this is an awesome recipe.. i am a beginner in cooking (only 22) and made this for my inlaws.. everyone loved it.. i omitted the mushrooms..and cut up some more of the veggies for a sub. we will def be enjoying this recipe again.. thanks

jen92299

posted:8/13/2006

I marinated the roast first and left out the mushrooms. Then cooked it in the crockpot. My son(6) requests this every sunday now!!!!!