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Ingredients
- 3 lbs boneless blade (or chuck) roast
- 4 medium potatoes, quartered
- 1/2 lbs. pearl onions, peeled (about 40)
- 1/2 lb baby carrots
- 1 cup sliced celery
- 10 oz. can of condensed tomato soup
- 1/2 cup prepared orange juice
- 1/2 cup red wine vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
Details
Servings 8
Preparation
Step 1
Set roast in center of medium roaster. Surround with potato, onions, carrots and celery.
Stir soup vigorously in mediium bowl. Add orange juice, vinegar, salt and pepper. Mix. Add bay leaf. Pour over and vegetables make sure bay leaf is in liquid. Cover. Bake in 300 oven for 3 to 3 1/2 hours until roast and vegetables are tender. Remove and discard bay leaf.
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