Pot Roast - cooking recipe

Ingredients

4 lb. beef tip, heel of round or rump roast
1 Tbsp. vegetable oil
1 Tbsp. pepper
1 envelope beef onion soup mix
8 small potatoes, cubed
baby carrots
3 Tbsp. instant bouillon or 9 beef bouillon
water enough to cover roast
1 onion, chopped

Preparation

Cook beef roast in oil in Dutch oven over medium to low heat until brown.
Sprinkle with pepper.
Add water and bouillon.
Add beef onion soup mix and onion.
Heat to boiling, reduce heat.
Add potatoes and carrots.
Cover and simmer on range top, about 3 1/2 hours.
Remove beef to platter.
Arrange potatoes and carrots around beef.