Sunday Favorite Roast

Ingredients

• 1 beef roast large enough to serve your family and guests
• 4 or 5 medium potatoes
• 3 or 4 medium carrots
• 2 medium onions optional
• flour enough to lightly coat roast
• 1 envelope beefy onion dry soup mix

Directions

1. Salt and pepper roast
2. Coat in flour
3. Heat cooking oil in skillet and lightly brown roast
4. Wash peel and cut potatoes into quarters
5. Wash and scrape carrots and cut into approximately 18-inch slices
6. Remove roast after browning and place into a large baking dish
7. Arrange potatoes and carrots and sliced onions if desired around the sides of roast
8. Sprinkle the soup mix onto roast
9. Brown a tablespoon of flour in the oil remaining in skillet after browning the roast
10. Pour 12 to 1 cup of water over browned flour to make gravy
11. Add salt and pepper
12. After the gravy has thickened pour it over and around the roast in the baking dish
13. Place the dish into a very hot oven 425 for about 15 minutes
14. Place a piece of aluminum foil very loosely over the dish
15. Reduce the heat to 300
16. Cook for about 15 minutes per pound
17. If you have a cooking timer on your oven you can set it for the estimated cooking time and your lunch will cook while you are away at church