ROAST BEEF WITH POTATOES AND CARROTS

Roast Beef with Potatoes and Carrots image

For almost 43 years of married life, this is the way I've always fixed roast beef. Occassionally I'd try a new recipe without much success. My family loves it cooked this way.

Provided by Virginia (Ginger) Dean

Categories Roasts

Time 2h40m

Number Of Ingredients 10

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Ingredients

3 lb beef chuck roast, boneless
4 lb potatoes, peeled and cut into halves or quarters
1 1/2 lb baby carrots
1 medium onion
1 1/2 c all purpose flour
1 tsp baking powder
3 Tbsp coconut oil or vegetable oil
salt and pepper to taste
1 can(s) cream of mushroom soup
2 1/2 can(s) water

Steps:

1. Mix flour with baking powder on waxed paper. Coat roast with flour. Salt and pepper to taste. Heat oil in a large skillet or dutch oven type pot. Brown the roast on all sides in the heated oil. Optional: You can sprinkle roast with a seasoned type salt or red pepper flakes if you like. Or use whatever herbs you like. But don't go overboard...it's good just with plain salt and pepper.
2. Remove to a plate while you prepare the gravy in your left over grease.
3. Gravy: Sprinkle 2 heaping Tablespoons of leftover flour (from where you dreged the roast) over the remaining oil in your pot. Stir and cook for a few minutes to brown...add a little water while browning to keep it from sticking. Then add your can of mushroom soup and 2 to 3 soup cans of water to browned flour; stir or whisk together. Your gravy will be thin but it will thicken as it cooks.
4. Pour gravy in baking pan with the roast. Add vegetables.
5. Bake covered in a preheated 400 degree oven for one hour. Then check to see if the vegetables are done.
6. The vegetables are usually tender and done in 1 hour of cooking time. Remove them to a bowl or platter to keep warm.
7. Continue baking the beef for another hour or until it is tenter. Cut roast up and serve with gravy and vegetables. Note: This recipe works for other cuts of roasts as well. Cooking times will vary depending on the size and type of roast you fix. Before cooking any roast I soak it in plain water for about 30 minutes to an hour and then drain it. This removes blood from the roast and improves flavor.