Thursday, October 30, 2008

Roast with Herbs and Garlic

Roast with Herbs and Garlic

1 boneless beef pot roast (about 2-1/2 lbs)

1 Tbsp oil

3/4 lb small red potatoes, halved (about 2 cups)

1/2 lb baby carrots (about 2 cups)

1 medium onion, cut into 6 wedges

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

1/2 cup A.1 Garlic and Herb Marinade

2 Tbsp. chopped Italian parsley

2 Tbsp. chopped Italian parsley

Preheat oven to 325 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 dripping. Sprinkle with parsley.

Nutrition (per serving)

Calories 270 Total fat 10 g Saturated fat 3 g Cholesterol 60mg Carbohydrate 22 g Dietary fiber 3 g Sugars 6 g Protein 23 g Vitamin A 90%DV Vitamen C 20%DV Calcium 4%DV Iron 20%DV


  1. This is very similar to how I cook a roast, but I've never added those herbs to mine before. I can't wait to try this recipe!