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

2 comments:

  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!

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