Vegetable Stand Pot Roast With Smashed Garlic and Onion Potatoes
- Reviews 1
Ready In: 3 hrs 30 mins
Serves: 6
Ingredients
Pot Roast
- 3 -4 lbs rump roast
- 2 red bell peppers, sliced into thin strips
- 2 vidalia onions, seperated into rings
- 1 package fresh mushrooms, sliced
- 3 cans condensed golden mushroom soup
- 1 cup red wine
- 1 package dry onion soup mix
- 1⁄2 cup water
- 2 teaspoons minced garlic
- 1 pinch rosemary
- seasoned salt and pepper
- 1 tablespoon flour
- 1 reynolds plastic roasting bag
Potatoes
- 7 -8 large red potatoes, scrubbed and diced into large pieces
- 1 vidalia onion, chopped
- 1 teaspoon minced garlic
- milk
- butter
Directions
- Preheat oven to 325.
- In the cooking bag, place the tablespoon of flour and shake it around.
- Put the vegetables in the bag.
- Put the roast on top of the vegetables.
- Season the roast with seasoned salt, rosemary and pepper.
- Mix the golden mushroom soup, red wine, dry onion soup mix, water and minced garlic together.
- Pour over the roast.
- Make 6 1-inch slashes in the top of the plastic bag.
- Close bag with plastic tie that comes with the cooking bag.
- Roast for 3 hours.
- Remove from oven and let"rest" for 15 minutes.
- Serve roast with mashed potatoes.
- For the potatoes: Place the potatoes, onions, garlic, salt and pepper in a large pot.
- Cover with water and bring to a boil.
- Simmer for 30 minutes or until potatoes are done.
- Remove the potatoe mixture from the stove and drain.
- Mash the potatoes.
- Add milk and butter and mash the potatoes some more.
- Serve with the roast and gravy.
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