Fruit Inspection

Doesn’t everybody use this one? Well, no. Not me, until I moved to Georgia and a nice lady that I worked with had pity on me and gave me this awesome recipe for cooking Roast Beef. (And Jeremy is very glad she did!) And so today I share it for anyone else who may not have had a nice lady take pity on them:

Heat 1 tbsp oil in large stockpot. Place a med-large sized beef roast in hot oil and brown on all sides. Add 1 envelope of Lipton onion soup mix and 1 can of cream of mushroom soup. Then add 2 cans of water and reduce heat to med-low. Cook for 1 hour. Add peeled and quartered potatoes. Cook for another hour. Then add a bag of baby carrots. Cook another hour. (It will be 3 hours total).

Remove from stove top and take out the meat, potatoes, and carrots. You can make gravy with the remaining juices by mixing flour and cool water in a separate bowl until smooth. Then add it to the warm juices. Stir occasionally until it thickens. (Add more flour for thicker gravy).

Then sit back and relax while your family ooh’s and ahhh’s over you and the wonderful meal you just served them! :)