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Classic Pot Roast

SUBMITTED BY: Jan Roat

"After our children grew up and left home, it was hard to cook for only two people. Now I've found a few tricks to make things easier. (Leftovers of this pot roast would be scrumptious in the Italian Beef with Mushrooms recipe at left.)"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds beef sirloin tip or bottom round roast
2 medium potatoes, cut into chunks
2 medium carrots, cut into 2-inch chunks
1 medium onion, cut into wedges
1/4 teaspoon pepper
1 (14.5 ounce) can Italian stewed tomatoes, undrained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup water

DIRECTIONS

Place meat in an ovenproof skillet or Dutch oven. Add the potatoes, carrots and onion. Sprinkle with pepper. Top with tomatoes. Spread soup over meat. Pour water around vegetables. Cover and bake at 325 degrees F for 1-1/2 hours or until meat and vegetables are tender. Thicken cooking liquid if desired.

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REVIEWS

Reviewed on Feb. 17, 2008 by hanchette

I made this recipe, but made some additions to enhance. I inserted 6 garlic cloves into the... MORE

Reviewed on Nov. 28, 2006 by Pixelmation

I thought it turned out pretty good! My boys & fiance' loved it! Just didn't add the tomatos... MORE

Reviewed on Jan. 19, 2007 by M&M

I loved this recipe! It was easy to make and everyone loved it. Presentation was lovely.... MORE

Reviewed on Jan. 12, 2008 by Tom

This was a easy Sunday dinner!!!!We put in before church and it was ready after church. MORE

Reviewed on Oct. 8, 2007 by Masque

Simple, tasty, better the 2nd day! Unlike most recipes like this, not too salty. There are... MORE

Reviewed on Jan. 23, 2008 by RAISIN1

Just alright, but not great. Made as directed and veggies were still under baked - even... MORE