This is a great, yet easy, recipe for special occassions or when having company. The roast's juices mix in naturally with the soup mixture to create a yummy tasting gravy. The French Onion Soup Mix was in the recipe, as originally shared with me, but my husband felt it was a little too salty tasting for his preference so I typically leave it out. Still tastes great!
List of Ingredients:
- 1 roast (I prefer London Broil for this recipe but rump or chuck roasts work just as well also)li>
- 1 16-ounce bag of baby carrots
- 8 white potatoes; peeled, cut in half
- 1 package French Onion Soup mix (optional - if not using the mix, then add 1/2 teaspoon salt and 1 tablespoon dried chopped onions)
- 2 cans Cream of Mushroom soup
- 1-1/2 tablespoons low sodium beef bullion
- 2 ribs of celery; cut in half lengthwise then chopped
Preparation or Cooking Instructions:
Arrange roast, potatoes, and carrots into large roasting pan. Mix remaining ingredients together and pour over the top. Cover and bake at 375 degrees for 30 to 45 minutes, periodically checking, or until roast is cooked to your preference and vegetables are tender.
Garnishments: (optional)
Slice beef and serve.
Servings: 6 to 8.
Family Rating: 5 out 5 wanted seconds.
© Carol A. Wells