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Beef Pot Roast And Winter Vegetables

  • Prep Time: 15 Minutes (Total Time: 3 Hours 15 Minutes)
  • Serving Size: 8
  • 1 Boneless Beef Pot Roast (about Two & Half Pounds)
  • 1 tablespoon Oil
  • 3/4 pound Red Potatoes, Halved (about 2 Cups)
  • 1/2 pound Baby Carrots (about 2 Cups)
  • 1/2 pound 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 tablespoons Chopped Italian Parsley
  • 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.

    RECIPE COURTESY OF KRAFT FOODS