Roast Beef with Potatoes and Carrots
|Serves:||8 to 12|
|3 lb||beef chuck roast, boneless|
|4 lb||potatoes, peeled and cut into halves or quarters|
|1 1/2 lb||baby carrots|
|1 1/2 c||all purpose flour|
|1 tsp||baking powder|
|3 Tbsp||coconut oil or vegetable oil|
|salt and pepper to taste|
|1 can(s)||cream of mushroom soup|
|2 1/2 can(s)||water|
For almost 43 years of married life, this is the way I've always fixed roast beef. Occassionally I'd try a new recipe without much success. My family loves it cooked this way.
Optional: You can sprinkle roast with a seasoned type salt or red pepper flakes if you like. Or use whatever herbs you like. But don't go overboard...it's good just with plain salt and pepper.
Note: This recipe works for other cuts of roasts as well. Cooking times will vary depending on the size and type of roast you fix.
Before cooking any roast I soak it in plain water for about 30 minutes to an hour and then drain it. This removes blood from the roast and improves flavor.