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Easy Pot Roast
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Serves 6 |
Sometimes the easiest recipes are the tastiest.
|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|
- 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.
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