This is one of those recipes where the potatoes and carrots are addicting and you can't stop eating them, so have a hungry belly for this mouth watering ROAST!!!
★★★★★ 1 vote
1 BEEF ROAST (KIND W/TWINE) 6 POTAOES, 8 BABY CARROTS, HALF YELLOW ONION, 1PKG OF BROWN GRAVY MIX, SOY SAUCE, WHISTURSHIRE SAUCE, GARLIC POWDER, 1 CAN OF CREAM OF MUSHROOM SOUP (CAMBELLS) JUST A PINCH OF PEPPER "DO NOT ADD SALT"
1In a baking pot add Roast,add water half way up the roast! add half of the yellow onion cut up, sprinkle soy sauce over the top of roast same with whisturshire sauce and garlic powder and pepper. Bake for 4hrs or until roast is really tender...
2Ok once the roast is tender and about ready to fall apart add your potatoes (Cubed) add baby carrots (whole)add the mushroom soup, and mix up the brown gravy in a seperate bowl with the water amount the gravy calls for make sure to use cold water so it don't lump up on you then add this to the roast. Put roast back in oven until the potatoes and carrots are tender.
3Once roast is done remove from pot on to a platter or plate. place potatoes and carrots in bowls then place your roast pot on burner and thicken the roast juices with corn starch. I always place grands biscuits in the oven while I'm thickening the gravy. Pillsbury Grand Biscuits go well with this roast!!!