Classic Pot Roast Recipe
- 2 pounds beef sirloin tip or bottom round roast
- 2 medium potatoes, cut into chunks
- 2 medium carrots, cut into 2-inch chunks
- 1 medium onion, cut into wedges
- 1/4 teaspoon pepper
- 1 (14.5 ounce) can Italian stewed tomatoes, undrained
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup water
- Place meat in an ovenproof skillet or Dutch oven. Add the potatoes, carrots and onion. Sprinkle with pepper. Top with tomatoes. Spread soup over meat. Pour water around vegetables. Cover and bake at 325 degrees F for 1-1/2 hours or until meat and vegetables are tender. Thicken cooking liquid if desired.
