Classic Pot Roast Dinner

Jeri Allphin

2-3 lb Roast 1 ½ cups baby carrots
1 can onion soup OR 1 cup baby onions or chopped onion
1 package onion soup mix & 8 oz. fresh mushrooms (opt.)
12 ozs. water seasoned salt and pepper
4/5 potatoes, scrubbed, peeled
and cut into wedge

Brown roast over med heat until good crust is formed. Season, cover with onion soup, surround with mushrooms and onions. Bake at 350° for about an hour. Add potatoes and carrots, with an additional ½ cup of water. Cover and continue to bake until roast has reached desired “doneness.” Transfer roast to serving plate, surrounding with vegetables. Serve the juice as is, or make into gravy and serve. Serves 6-8. Print Recipe