Beef Roast with Vegetables

Serves: 12
Total Calories: 192


2 to 3 pounds tri-tip, beef chuck roast or sirloin roast
salt and pepper to taste
granulated garlic to taste
14 potatoes (1 potato per person + 2 for the "pot")
Browned roast
Seared potatoes
12 to 14 whole carrots
6 to 7 medium onions, peeled, not cut
1 cup cream of mushroom soup
1 1/2 soup cans water
1/2 soup can red wine
1/3 cup cornstarch, mixed with a small amount of water to make a paste
1 tablespoon Worcestershire sauce
1 tablespoon A1 Steak Sauce
1 tablespoon salt
1 tablespoon pepper
2 tablespoons garlic powder
2 teaspoons oregano


Season roast with salt, pepper, and garlic then, brown in a 12”, deep Dutch oven with about ½ c. oil. Remove the roast from the oven and peel the potatoes. Sear the potatoes in the oil, but leave whole.

Place the meat, potatoes, carrots, and onions into the Dutch oven. Mix together remaining ingredients in a large bowl and pour the mixture over the meat and vegetables, cover and cook at about 350°F. Gravy will be made while it cooks. Test for doneness; pierce the potatoes and carrots with a fork.

Nutritional Facts:

Serves: 12
Total Calories: 192
Calories from Fat: 10

This Beef Roast with Vegetables recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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