"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
4 pound roast 5 medium sized potatoes 2 onions 1 can of mushroom soup 1 cup of sliced carrots 1 can of water
Salt and pepper the roast and place in a Dutch oven. Slice up potatoes and place them around the roast along with the carrots. Cut up onions and scatter them around the roast. Mix 1 can of mushroom soup with one can of water. Pour on top of roast. Cover and cook for 2 and 1/2 hours at 350 degrees. Remove lid, and cook 30 more minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.