(sunday) roast and potatoes
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
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2 lbbeef rump roast
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1 pkgbaby carrots
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10 - 12 mdIdaho potatoes
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2 cangolden mushroom soup (10.5 oz)
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2 canFrench onion soup (10.5 oz)
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4 canwater
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seasonings (to taste)
How To Make (sunday) roast and potatoes
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1Put roast in large oven roasting pan (with lid), and season to taste. (I use salt, pepper, season all and garlic.) -
2Put small bag of baby carrots around roast.
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3Peel and cut up (in large slices/chunks) 10 - 12 Idaho potatoes. Put potatoes around roast and carrots.
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4Pour soups and 4 (soup) cans of water over potatoes and carrots. Salt and pepper potatoes and carrot.
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5Put 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.
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6Roast, 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.)
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7Remove roast from veggies.
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8Slice or cut up roast, as desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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