Beef Pot Roast and Winter Vegetables - Kraft Recipes Top
Comida Kraft
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Beef Pot Roast and Winter Vegetables

Prep Time
Total Time

8 servings

Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.

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What You Need

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Make It

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  • Heat 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 done and fork tender. Serve with meat drippings. Sprinkle with parsley.

Special Equipment Needed

Cooking Know-How

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


  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 3 Meat (L)

Nutrition Bonus

Pot roast is one of the all-time favorite comfort foods! The carrots in this hearty recipe are rich in vitamin A.

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 10g
Saturated fat 3g
Cholesterol 60mg
Sodium 600mg
Carbohydrate 22g
Dietary fiber 3g
Sugars 6g
Protein 23g
% Daily Value
Vitamin A 90 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Came out delicious. Came out delicious. Needs "2" cans of mushroom soup for sure, even a little water. Did not add mushrooms. Could not find "A-1" brand of marinade so used another which only used 1/4 cup. Browned the meat on both sides some flour rubbed in it w/S & P & garlic powder.
Date published: 2012-02-14
Rated 5 out of 5 by from Outstanding! Outstanding!! This was the best pot roast I've ever made and it was so easy! I couldn't find the A.1. marinade but I used Kraft Sun Dried Tomato dressing and it was great.
Date published: 2014-11-10
Rated 5 out of 5 by from Oh my. 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.
Date published: 2007-10-27
Rated 5 out of 5 by from I love this recipe! 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!!
Date published: 2008-04-30
Rated 5 out of 5 by from DELICIOUS! 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!
Date published: 2007-10-29
Rated 4 out of 5 by from Love the recipe and the ingredients in it. 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!!!!
Date published: 2006-10-20
Rated 3 out of 5 by from I made this for the first time when cooking for a funeral because of all the great comments. 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.
Date published: 2007-11-04
Rated 4 out of 5 by from I changed this recipe up a little: use a larger bone-in pork roast, used button mushrooms instead,... 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.
Date published: 2008-06-08
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