Ingredients

The following ingredients have 10 Servings
  • 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
  • 1/3 cup A.1. Original Sauce
  • 1 pkg. (0.9 oz.) dry onion-mushroom soup mix
  • 1/3 cup water

Instruction

  • Heat oven to 350°F.
  • Place meat in shallow foil-lined pan; surround with vegetables.
  • Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
  • Bake 2 hours or until tender. Serve with vegetables and pan gravy.