Savory Pot Roast

By didoc

Think pot roast is a hassle? Think again. In just 20 minutes, fresh carrots, potatoes, and tender meat are simmering in tangy sauce for a dish that fits your smart eating plan.

Ingredients

• 1 boneless beef chuck eye roast (2-1/2 lb.)
• 3 lb. Yukon gold potatoes (about 12), quartered
• 6 carrots (3/4 lb.), peeled, cut into 1-inch lengths
• 1/3 cup A.1. Original Sauce
• 1 pkg. (0.9 oz.) dry onion-mushroom soup mix
• 1/3 cup water

Preparation

Step 1

Heat oven to 350°F.

Place meat in shallow foil-lined pan; surround with vegetables.

Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.

Bake 2 hours or until tender. Serve with vegetables and pan gravy.