Pot Roast with Vegetables
- 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.
