Savory Pot Roast
Author: Kraft
Think cooking chuck roast is a hassle? Think again. Fresh carrots, potatoes & tender meat simmer in tangy sauce for a dish that fits your meal plan.
  • 1 boneless beef chuck eye roast (2-1/2 lb.)
  • 3 lb. Yukon gold potatoes (about 12), quartered
  • 6 carrots (3/4 lb.), peeled, cut into 1-inch lengths
  • ⅓ cup A.1. Original Sauce
  • 1 pkg. (0.9 oz.) dry onion-mushroom soup mix
  • ⅓ cup water
  1. Heat oven to 350°F.
  2. Place meat in shallow foil-lined pan; surround with vegetables.
  3. Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
  4. Bake 2 hours or until tender. Serve with vegetables and pan gravy.
Recipe by Market Basket at