Beef Roast With Winter Vegetables

J.D. Alcorn

"Slow roasted "Angus" beef in a savory gravy with red potatoes, baby carrots, and wild mushrooms. This is a hearty family favorite, and always reminds us of the fall season."
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2.5-3.5 ho servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat oven to 300 degrees
  2. Place olive oil in a skillet over medium high heat.
  3. Season the Chuck Roast with salt and pepper to taste.
  4. When the oil is hot, brown the Chuck Roast about 1 min per side or until it starts to brown.
  5. Place the Chuck Roast in a roasting pan, or any large oven safe pan with a secure lid.
  6. In a mixing bowl combine "KC Masterpiece" Garlic and Herb 30 Minute Marinade and can of "Cambells" cream of mushroom soup, mix well.
  7. Rinse vegetables and pat dry, loosely scatter over the Chuck Roast in the Roasting pan.
  8. Slice the mushrooms very thinly and add them to the roasting pan, loosely scattering throughout.
  9. Pour the marinade and soup mixture over vegetables and meat.
  10. Place covered roasting pan in preheated oven on middle rack and cook 2-3 hours or until the meat and vegetables are done.


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