Sunday Favorite Roast - cooking recipe

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

Preparation

Salt and pepper roast.
Coat in flour.
Heat cooking oil in skillet and lightly brown roast.
Wash, peel and cut potatoes into quarters.
Wash and scrape carrots and cut into approximately 1/8-inch slices.
Remove roast after browning and place into a large baking dish.
Arrange potatoes and carrots (and sliced onions, if desired) around the sides of roast.
Sprinkle the soup mix onto roast.
Brown a tablespoon of flour in the oil remaining in skillet after browning the roast.
Pour 1/2 to 1 cup of water over browned flour to make gravy.
Add salt and pepper.
After the gravy has thickened, pour it over and around the roast in the baking dish.
Place the dish into a very hot oven (425\u00b0) for about 15 minutes.
Place a piece of aluminum foil very loosely over the dish.
Reduce the heat to 300\u00b0.
Cook for about 15 minutes per pound.
(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.)