It's a beautiful day today. The sun is shining, the weather is a cool 66 degrees, and I want to quilt. I've been to church, made tuna salad for lunch, and have just popped a roast in the oven for dinner, so I can look forward to some uninterrupted quilting time.
I love easy-to-prepare meals that basically cook themselves, but still provides my family a nutritious, yummy, homemade dinner. Newlywed Roast is one of those recipes. I named it that because it is hard to mess up. Even the newest cooks will receive praise for this delicious meal. When you're in the mood to quilt, give this recipe a try.
1/2 cup all-purpose flour
3-4 pound rump roast
2 tablespoons oil
1 packet dry onion soup mix (I use Lipton's)
1 (10.75 ounce) can condensed cream of mushroom soup
1 can of water
6 peeled carrots
6 potatoes, halved
Preheat oven to 325 degrees F (165 degrees C)
Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a 4-quart casserole dish with lid (preferable Dutch oven) over medium/high heat, heat oil and brown the roast on all sides.
In a small bowl, combine the dry soup mix, mushroom soup, and water; pour over roast.
Cover and bake in preheated oven for 3 to 4 hours until tender.
During last 30-45 minutes, place potatoes and peeled carrots in pot with roast to cook.
Serves 8 hearty appetites