KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

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
Magazine Acquisition

What You Need

1
 boneless beef pot roast (about 2-1/2 lb.)
1
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
1
medium  onion, cut into 6 wedges
1
can  (10-3/4 oz.) condensed cream of mushroom soup
1/2
cup  A.1. Garlic & Herb Marinade
2
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.
K:42719v0 :73993
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email