Spray roaster with Pam.
Fill with potatoes and carrots.
Mix couple of sticks of melted butter with as much onion and pepper as you like. (I use couple tablespoons of onion and 1 cup of green peppers.)
Mix with butter and pour over carrots and potatoes. Bake 2 hours at 350\u00b0.
Don't peek.
b>roast; salt and pepper.
Sprinkle with flour and pat all sides of roast
Pour 1 can of soup into the bottom of crock-pot.
Add 1/2 package of dry soup mix and place roast on top.
Pour remaining soup mix on roast and then other can of soup.
Turn crock-pot on high for first 3 hours of cooking time.
Add potatoes and carrots and turn on low.
Cook until potatoes and carrots are tender.
I cook mine all day.
The meat will be very tender, no need to slice.
easoning in a small bowl and mix well. Season meat on
Salt and pepper roast.
Place in roaster pan.
Sprinkle onion around roast.
Mix gravy mix and water.
Pour over roast. Add cream of mushroom soup. Sprinkle onion soup mix on top. Add potatoes and carrots. Cover with lid and cook at 325\u00b0 for 2 1/2 hours or until roast reaches desired tenderness.
Place potatoes in boiling water in heavy covered saucepan. Place carrots on top of potatoes; sprinkle with salt.
Cover and cook over medium heat for about 5 minutes.
When potatoes and carrots are tender, drain.
Place cheese on top.
Replace cover; turn off heat and allow cheese to melt.
Place a grill grate over your campfire.
Lay a thick piece of aluminum foil onto a flat work surface. Pile potatoes and carrots into the middle of the foil. Put butter on the vegetables and sprinkle onion soup mix over the top.
Fold opposite ends of the foil so they meet; roll together to form a seam. Roll remaining ends together to seal contents into a packet.
Cook packet on the grill until the potatoes and carrots are completely tender, about 45 minutes.
ut steady simmer.
Cover and cook until the barley is
Place potatoes and carrots in slow cooker and season with salt.
Combine egg, shredded wheat triscuits, chili sauce, onion, seasoned salt, and pepper.
Add ground beef, and mix well.
Shape into loaf, slightly smaller in diameter than the slow cooker.
Gently place on top of vegetables, not touching the cooker.
Cover, cook on low 9-10 hours.
Rinse potatoes and carrots; place in saucepan with lid.
Cover with water, add salt.
Cover. Heat to simmering, cook about 20 minutes or until tender, drain.
Place potatoes and carrots into a large mixing bowl.
While whipping slowly, add butter, pepper, nutmeg and hot milk.
Whip until light and fluffy.
Garnish with grated carrots.
Serves 4.
eat mallet. Season with salt and pepper.
Beat egg with
r saucepan. Whisk in flour and cook over medum heat, stirring
ver medium heat. Add the potatoes and carrots. Cook until browned, about 10
-6 chunks.
Place potatoes and carrots into a roaster or large
eavy duty foil.
Place potatoes and carrots on center of foil sheet
In the bottom of a 5-6 quart slow-cooker, combine the onion, potatoes and carrots. Season the beef with salt and pepper (both sides) and place on top of vegetables.
In a bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on LOW until the beef and vegetables are tender, about 7-8 hours.
Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.
Salt and pepper roast lightly. Place in large baking dish. Add potato wedges and carrots, placing on each side. Sprinkle soup mix over roast, potatoes and carrots. Cover with foil. Bake 1 hour at 350\u00b0. Turn oven to 250\u00b0 when you leave for Sunday School. Roast will be ready when you return. Remove roast, carrots and potatoes. Add 2 tablespoons flour to 6 ounces of water; stir until mixed well. Pour into drippings. Makes very good gravy.
ightly oil outside of the roast with the olive oil.
Peel potatoes and carrots and cut in chunks.
Place in crock-pot.
Season meat well with seasoned salt, garlic powder, salt and pepper.
Place roast on top of potatoes and carrots. Pour 1 can consomme soup over top and cook on low all night until Sunday dinner.
Remove roast, potatoes and carrots.
Pour liquid in skillet and bring to boil.
Thicken with 2 tablespoons cornstarch, dissolved in small amount of water.
Serve gravy with roast and vegetables.
breadcrumbs, 4 tbsp of milk and the egg. Season to taste