by Carol Ann
3-4 lb Eye of Round Roast
1 can Cream of Mushroom Soup
1 cp cold water
1 pkg Lipton Onion Soup
¼ tsp Garlic Powder
¼ tsp mixture of Salt & Pepper
4-6 medium Potatoes (clean/cut into quarter size pieces)
5 medium Carrots (peeled, and cut into 1" pcs
2 ribs Celery (clean and cut into 1" pcs.
Place roast into deep baking dish or pan lined with Heavy duty Aluminum Foil. Combine the following ingredients in medium bowl; Both soups, 1 cp cold water, and spices. Mix well. Pour over meat, and bake in 350' oven for 2 hours.
Remove Roast from oven, cut it into "½-1" slices. Add the potatoes, medium carrots, and celery pcs, and return it to the oven. Cover, and continue baking in 350 oven for 2 hours longer. After the first 30 minutes stir vegetables and continue baking until done.
3-4 lb Eye of Round Roast
1 can Cream of Mushroom Soup
1 cp cold water
1 pkg Lipton Onion Soup
¼ tsp Garlic Powder
¼ tsp mixture of Salt & Pepper
4-6 medium Potatoes (clean/cut into quarter size pieces)
5 medium Carrots (peeled, and cut into 1" pcs
2 ribs Celery (clean and cut into 1" pcs.
Place roast into deep baking dish or pan lined with Heavy duty Aluminum Foil. Combine the following ingredients in medium bowl; Both soups, 1 cp cold water, and spices. Mix well. Pour over meat, and bake in 350' oven for 2 hours.
Remove Roast from oven, cut it into "½-1" slices. Add the potatoes, medium carrots, and celery pcs, and return it to the oven. Cover, and continue baking in 350 oven for 2 hours longer. After the first 30 minutes stir vegetables and continue baking until done.
6-8 servings
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