"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roast Beef Sunday Dinner (Molly Graham) Recipe

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This recipe for Roast Beef Sunday Dinner (Molly Graham), by , is from Family Favorites from Grandmother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Barnes
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Roast Beef
carrots, peel and cut in half
potatoes, peel and cut in quarters (If using red potatoes, just wash and bake whole around roast.)
salt and pepper
2 cans cream of mushroom soup
1 pkg. dry onion soup mix
tin foil

Directions:
Directions:
Wash and dry roast. Salt and pepper and lay in 9x13 roasting pan. Surround with potatoes and carrots. (Can also add halves of onions for extra flavor.) Mix the two cans of soup, onion mix, and 1 can of water in a bowl. Pour over roast and vegetables. Cover with tin foil. Bake at 350 for 2 hours.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Mom always fixed this for Sunday dinner. Before leaving for Sunday School, she would place it in the overn at 300 degrees, and let it cook for 3 hours. The house smelled great when we arrived home from church!

 

 

 

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