Pot Roast with Vegetables
Pot Roast with Vegetables
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1
| Tri tip or rump roast | |
| 1
| can | cream of mushroom soup |
| 1
| envelope | onion soup mix |
| 1 1/2 | cups | water
|
| 4
| large
| white potatoes cubed |
| 2
| large
| sweet potatoes cubed
|
| 4
| large
| carrots sliced
|
To prepare :
Preheat oven to 350. Brown roast in a little olive oil on all sides. Remove from pan, place in 4 qt. or larger baking dish. Mix 1 can of cream of mushroom soup, 1 envelope of onion soup mix and 1 and a half cans of water. Pour on roast and add one large chopped onion to this. Bake covered an hour and a half.
Meanwhile, cut up 4 large white potatoes, 2 large sweet potatoes and 4 large carrots. Place in baking dish and bake another half hour or more, just until vegetables are fork tender.
If there is any left, the next day I have open faced roast beef sandwiches. I toast 2 slices of bread or buns, warm roast and all vegetables and gravy. I spread Miracle Whip on my toast and spoon meat mixture on top and top that with ketchup.
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