Ingredients:
1 boneless beef pot roast (about 2-1/2 lb.)
1 Tbsp. oil
3/4 lb. small red potatoes, halved (about 2 cups)
1/2 lb. baby carrots (about 2 cups)
1/2 lb. small wild mushrooms, such as shiitake or cremini
1 medium onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley
Directions:
1. PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
2. MIX soup and marinade; pour over meat and vegetables. Cover tightly.
3. BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.
