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
Sounds yummy!
ReplyDeleteThis 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!
ReplyDelete