Vegetable Stand Pot Roast With Smashed Garlic and O

Name: Vegetable Stand Pot Roast With Smashed Garlic and Onion Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup water; 2 teaspoons minced garlic; 1 pinch rosemary; seasoned salt and pepper; 1 tablespoon flour; 1 reynolds plastic roasting bag; 7 -8 large red potatoes, scrubbed and diced into large pieces; 1 vidalia onion, chopped; 1 teaspoon minced garlic; milk; butter

Servings: persons

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
½ cup water
2 teaspoons minced garlic
1 pinch rosemary
seasoned salt and pepper
1 tablespoon flour
1 reynolds plastic roasting bag
7 -8 large red potatoes, scrubbed and diced into large pieces
1 vidalia onion, chopped
1 teaspoon minced garlic
milk
butter

1
["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."]

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 -4 lbs rump roast, 2 red bell peppers, sliced into thin strips, 2 vidalia onions, seperated into rings, 1 package fresh mushrooms, sliced, and more.

Yes, Vegetable Stand Pot Roast With Smashed Garlic and Onion Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stand Pot Roast With Smashed Garlic and Onion Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions