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Pot Roast with Vegetables

  • Category: Beef, Main Dish
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 4 – 5
  • Preparation Time: 10 minutes
  • Total Cooking time: 90 minutes

Joe’s Mama says: “This was a favorite of my boys, growing up.”

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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