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Classic Pot Roast Recipe

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.)
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours YIELD:6-8 servings

Ingredients

  • 1 beef sirloin tip roast or 1 bottom round roast (about 2 pounds)
  • 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 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water

Directions

  • 1. 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° for 1-1/2 hours or until meat and vegetables are tender. Thicken cooking liquid if desired. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 cup) equals 237 calories, 7 g fat (2 g saturated fat), 62 mg cholesterol, 496 mg sodium, 19 g carbohydrate, 3 g fiber, 24 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.