Beef Roast With Potatoes and Carrots
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 3 lb to 5 pounds  beef roast; chunk, rump, round,
3 cloves garlic, pressed 
1/2 cup fresh herbs, minced
1 can cream of mushroom soup
1 package Lipton's Beefy Onion Soup
2 pounds  or more potatoes, washed and cut into chunks if large or left whole if small
2 pounds  or more carrots, pared, leave whole or cut into chunks, if desired

Preparation

1 Use a large heavy pan with cover or use you may also use heavy duty foil to enclose meat and vegetables. 2 Preheat oven to 325 degrees F. Rub garlic over roast then sprinkle fresh herbs. (You will not have to brown the meat). Place in pan (bag or on foil). Pour soups over meat. Cover pan and put into oven. If using foil, close tightly. Cook until meat is within one hour of being done. This will vary depending on type of meat used. 3 Uncover pan and then add vegetables. Recover and cook until vegetables are done. You may add some water if sauce is very thick. Slice and serve meat with vegetables and pan gravy. The gravy is lightly thickened. If desired, thicken further with either flour or cornstarch.

About


(you may use garlic powder, but fresh garlic tastes better)
This makes a quick to prepare and very good tasting meal. Choose leaner cuts of meat to reduce fat. Also, do not over cook round and rump type roasts as they become tough. Cook until almost medium. If pressed for time, you can partially cook vegetables in the microwave and then add to the meat and gravy for about 20 to 30 minutes. The vegetables pick up a good flavor from the gravy.