My Pot Roast

Ingredients

• 4-5 lbs rump roast
• 1 package dry campbells onion soup mix
• 1 (10 3/4 ounce) can cream of mushroom soup
• 4-6 potatoes
• 4-6 carrots
• 2 cups water
• 1/3 cup parsley
• steak seasoning or fajita seasoning mix
• seasoning salt
• garlic powder
• 2 tablespoons vegetable oil

Directions

1. 1

   Heat vegetable oil in dutch oven and brown the roast on all sides. Season all sides with parsley, seasoning salt, and steak and fajita seasoning to your taste.

2. 2

   Once browned on all sides remove roast from pan and set aside.

3. 3

   In the dutch oven mix cream of mushroom soup and campbells onion soup mix together with one cup of water and bring to a boil.

4. 4

   Once the mixture is boiling replace the roast into the mix and reduce the heat to very low.

5. 5

   Let the roast cook in the mixture for about 4 1/2 hours turning the roast approximately every 20 minutes.

6. 6

   Peel and cut the potatoes into cubes and chop the carrots into about a quarter inch slices.

7. 7

   Once the roast has been cooking for 4 1/2 hours add the potatoes and carrots to the pot and add 1-2 cups of water. Just enough to cover the potatoes. Keep turning roast.

8. 8

   Let simmer till the potatoes and carrots are tender by checking with a fork. When tender turn heat off and place roast and vegetables on a serving dish and place the gravy in a bowl.

9. 9

   Now serve.