Savory Pot Roast recipe

what you need

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

make it

HEAT oven to 350°F.

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

MIX remaining ingredients until well blended; pour over meat and vegetables. Cover.

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

kraft kitchens tips

FOOD FACTS
If carrots are young and tender, there’s no need to peel them. Simply scrub them well with a vegetable brush.
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