Baked Pot Roast & Gravy

By ksgroves

Ingredients

• 3 to 4 pound beef pot roast
• salt and meat tenderizer to taste
• 2 10 3/4 oz. golden mushroom soup, divided
• 1 1/2 oz package onion soup mix
• 3 1/4 cup water, divided
• 5 to 6 potatoes, peeled and cubed
• 16-oz pkg. baby carrots
• 1 to 2 onions, sliced

Preparation

Step 1

Place roast in a roasting pan; sprinkle with salt and meat tenderizer to taste. Stir together one can mushroom soup, onion soup mix and water; pour over roast. Add additional water, if necessary to cover roast; Bake at 350 degrees for 1 1/2 to 2 hours. Add remaining can of soup and vegetables to pan. Bake an additional 30 minutes, until vegetables are tender.

Serves 6 to 8.