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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.