Ingredients: |
Ingredients: 2 to 3 lb Beef Roast 2 - 3 lbs Peeled, Diced Potatoes 1 to 2 lbs Baby Carrots (cut in halves) 2 to 3 Pkg Dry Onion Soup Mix Pepper to Taste 1 Can of Stewed Tomatoes, Squished 1 Small Can Tomato Sauce 2 to 3 Stalks of Celery, Diced 1 tsp Parsley Flakes ½ tsp Garlic Powder
|
Directions: |
Directions:Place beef roast in a roasting pan. Add pepper to taste. Place diced potatoes and carrots around the roast. Shake 2 packages of dry onion soup mix over the roast, potatoes, and carrots (mainly on the roast). Add about an inch and a half of water to the roasting pan. Bake at 350° for about 3 hours. Remove from oven and cool. Refrigerate until cold or overnight. Remove from refrigerator, skim off excess hardened fat. Cut roast into bite size cubes. Put the roast, carrots, potatoes, all broth, stewed tomatoes, tomato sauce, celery, parsley flakes, and garlic powder into a 4 to 5 quart soup pot. Add enough water to go several inches above the vegetables and to fill the pot. Taste broth. If necessary, add 1 more envelope of dry onion soup mix. Cook on high heat until it starts to boil, then reduce heat and simmer for at least 2 hours. When simmered for most of the day, this is a very flavorful soup and also tastes great served over cooked white rice. Most of the time when I make this, I use the leftovers from my roasted beef and vegetable recipe. |