Had shoe leather for dinner. Please school me.

I had a 2-pound bottom round roast. I dredged it in flour and braised
it in a skillet until it was browned on all sides.

I covered the bottom of a baking dish with baby carrots. In another
dish I combined cream-of-mushroom soup, dry onion soup mix, and some
white wine.

I placed the roast on top of the carrots, poured the mixture over the
roast, put the lid on, and cooked at 325 F for 90 minutes.

Was it overcooked, or did it need to cook longer to tenderize it?

I swear I can't have one meal where my kids aren't bitching about the
food.

The carrots were great, though.
Oh, and the potatoes were perfect. Nuked them for 10 minutes like
someone suggested, then covered in oil and finished in the 325 oven
for 30 minutes. They came out exactly as they do when they cook at
425 for 90 minutes. Good to know.