Real Recipes From Real Home Cooks ®

(sunday) roast and potatoes

Recipe by
Darlene Sweet
Hendersonville, TN

This was as much a Sunday staple at our house as worship and Sunday School. I always enjoyed getting up early, and getting the roast, potatoes and carrots in the oven before getting my children and myself ready to go to church. It was ideal to turn the oven to about 250 to let the roast cook slowly while we were gone to church! The aroma that greeted our return let everyone know that lunch would be ready shortly -- just as soon as the rolls were baked! It's an easy and NEVER FAIL recipe passed down to me by my Aunt Mildred. Enjoy!

yield 8 serving(s)
prep time 20 Min
cook time 4 Hr
method Roast

Ingredients For (sunday) roast and potatoes

  • 2 lb
    beef rump roast
  • 1 pkg
    baby carrots
  • 10 - 12 md
    Idaho potatoes
  • 2 can
    golden mushroom soup (10.5 oz)
  • 2 can
    French onion soup (10.5 oz)
  • 4 can
  • seasonings (to taste)

How To Make (sunday) roast and potatoes

  • You can sear the roast, if you like.  I usually do not.
    Put roast in large oven roasting pan (with lid), and season to taste. (I use salt, pepper, season all and garlic.)
  • 2
    Put small bag of baby carrots around roast.
  • Use 10 - 12 medium to large potatoes.
    Peel and cut up (in large slices/chunks) 10 - 12 Idaho potatoes. Put potatoes around roast and carrots.
  • 4
    Pour soups and 4 (soup) cans of water over potatoes and carrots. Salt and pepper potatoes and carrot.
  • 5
    Put lid on roasting pan and cook on 350 degrees for 90 minutes. Turn oven down to 250, and cook for an additional 2.5 hours.
  • 6
    Roast, potatoes and carrots will be tender and done after 4 hours. (You may have to test this time frame with your oven, and tweak it depending on the heat of your oven.)
  • 7
    Remove roast from veggies.
  • 8
    Slice or cut up roast, as desired.

Categories & Tags for (Sunday) Roast and Potatoes: