Pot Roast - cooking recipe

Ingredients

1 (6 lb.) rolled and tied beef rump roast
2 cans onion soup
2 cans beef gravy or make it yourself with flour, water and drippings
3 celery stalks, sliced
6 sprigs parsley, chopped
1 tsp. m.s.g. (optional)
1/2 green pepper, diced
salt to taste
2 cans whole carrots, drained
2 cans whole potatoes, drained

Preparation

Brown roast on all sides in Dutch oven and pour off excess fat.
Combine soup, gravy, celery, parsley, m.s.g., green pepper and salt. Blend well.
Pour soup mixture over roast.
Simmer, covered, 2 hours or until roast is tender. Add carrots and potatoes, simmering until vegetables are heated through.
Serve with rice.