This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Classic Pot Roast

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.)"

Rate/Review | Read Reviews (40)

Prep Time:
15 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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.