| ROAST
AND VEGETABLES 1 roast 4-5 potatoes (one for each person) 8 carrots Put roast in large pan or casserole. Peel potatoes and carrots. Slice all veggies on top of roast and around it. Sprinkle with salt and pepper and little onion (if desired.) Bake in slow oven (about 250 - 275) for about 45 minutes/per pound of roast. Can remove veggies and meat and let sit about 15 minutes while you make gravy on stove. Ask Mom to show you this. :) |
