Food Friday - Sunday Roast, Potatoes, and Carrots

I think everyone has the "perfect" roast recipe that their mom made growing up.  Well, I wanted to share mine because I truly think it is by far the best ever.

Sunday Roast with Potatoes and Carrots
Adapted from My Mom

Ingredients

Roast
Carrots
Potatoes
Onion Soup Mix
Water

Directions

Place your roast, carrots, and potatoes in a roasting pan.  Sprinkle a packet of Onion Soup Mix (Any brand is fine) over the top and then add enough water to come just under covering the roast.  Cover and cook on 325 for approx. 3-4 hours.  Use the liquid left in the pan to make gravy if you so desire!

Variation:  Instead of potatoes, just add carrots to the roast.  Once done, remove the roast and carrots to a separate platter and keep warm.  Place the roaster on a burner and add enough water to be able to cook noodles.  Bring to a boil and then add as many egg noodles as you feel you can eat :-)  Once they are cooked, add cornstarch (mixed with a little water to avoid lumps) to thicken the broth, dump into a bowl and serve.  They are SOOO yummy!!

We love this meal on a Sunday in the winter - walking in the door from church to this meal is just so yummy!  Plus, my kids LOVE the veggies that come with the roast!