1 can whole, peeled tomatoes, sliced into thirds, liquid reserved, 14 oz.
Water, to fill baking dish
Directions:
Preheat oven to 325° F. Line a large baking dish with aluminum foil.
Set roast in the center of the baking dish then place carrots, celery and potatoes around the roast. Sprinkle onion soup mix over the top of the roast and vegetables then place tomatoes atop of the roast. Add enough water to the reserved tomato liquid to fill the can; pour over vegetables surrounding roast. Create a seal so that juices do not escape by bringing together the ends of the foil, all around.
Set dish in oven and roast for 3 hours. Transfer roast to a serving platter then place vegetables around roast. Spoon any pan juices over roast and vegetables.
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Easy Pot Roast
Serves 6
Ingredients:
4 lb boneless arm roast
1 lb baby carrots
4 celery stalks, cut into 2-inch pieces
5 russet potatoes, cleaned and quartered
1 packet onion soup mix, 1.25 oz.
1 can whole, peeled tomatoes, sliced into thirds, liquid reserved, 14 oz.
Water, to fill baking dish
Directions:
Preheat oven to 325° F. Line a large baking dish with aluminum foil.
Set roast in the center of the baking dish then place carrots, celery and potatoes around the roast. Sprinkle onion soup mix over the top of the roast and vegetables then place tomatoes atop of the roast. Add enough water to the reserved tomato liquid to fill the can; pour over vegetables surrounding roast. Create a seal so that juices do not escape by bringing together the ends of the foil, all around.
Set dish in oven and roast for 3 hours. Transfer roast to a serving platter then place vegetables around roast. Spoon any pan juices over roast and vegetables.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
