Sunday lunch was THE meal of the week when I was a child. I was fortunate enough to have good meals most every day fresh out of the garden, but Sundays brought out the best of it all, with plates of fried chicken, baked ham, pork chops, and beef roast with all the trimmings. Do you prefer potatoes or rice with your beef roast? I'm happy with either one!
Oven Beef Roast
Beef roast, 3-5 pounds
1 large yellow onion, quartered
2 large Russet potatoes, washed and quartered or sliced
6 carrots (I leave mine whole, but you can slice on diagonal or as desired.)
1 packet Onion soup mix
Olive oil, to coat
2- 8 oz. cartons beef stock
Salt and black pepper, to season
1. Preheat oven to 350 degrees.
2. Rinse roast and pat dry. Coat both sides with olive oil, salt and pepper. Place in roasting pan or Dutch oven. (Note: Some people sear the roast on both sides at this point, I do not.)
3. Wash and prepare vegetables. Place on top of roast. Add onion soup mix.
4. Add the two cartons of beef stock over beef and vegetables. (You may substitute beef bouillon. Dissolve each bouillon in one cup of water, using the microwave.)
5. Cook for three hours-plus or until tender.