Frozen Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Serves: 6-8
 
Ingredients
  • 4.5 lb. beef roast, frozen
  • 1 packet of Knorr’s Vegetable Soup Mix
  • 1 large onion cut into 8 equal segments
  • 2 – 10.75 oz. cans of cream of mushroom soup
  • 1 bottle of red wine, or 6 cups of beef broth
  • 3 cups cut and peeled baby carrots
  • 2 sprigs fresh rosemary
Instructions
  1. Pre-heat oven to 375º F.
  2. Put frozen roast in a large roasting pan with a lid.
  3. Pour packet of soup mix over roast.
  4. Add onion segments to each side of the pan.
  5. Add cream of mushroom soup and wine, or stock.
  6. Add one sprig of rosemary to each side of the pan.
  7. Cover and cook for 4 hours.
  8. Add baby carrots and bake for another 30 minutes or until beef is falling apart tender and carrots are cooked. Serve over mashed potatoes or egg noodles.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/frozen-pot-roast/