Mom's Roast and Veggies

This is the recipe for the delicious roast my mom used to make when I was growing up. Although I've tweaked it a little it is still as delicious as my mom's. I've added my dad's twist to it by stuffing cloves of garlic into the roast while it is cooking. I think this gives the roast such an added boost of flavor. Hope you love it as much as I did!

Mom's Roast and Veggies

Ingredients: 
1 4-5 pound rump roast
3-4 cloves of garlic, peeled and cut in half
1 can golden mushroom soup mix
2-3 cans beef broth
1 onion, sliced
1 package Lipton onion soup mix
4-5 large carrots, peeled and sliced
1 small package sliced mushrooms

Directions:
1. Trim excess fat off roast. Stuff roast with cut pieces of garlic. It's easiest to pierce the roast with a knife then stuff the garlic down the hole.
2. Season roast with salt, pepper, garlic powder, onion powder, and tony chacheries. Set aside.
3. In a large dutch oven, whisk together golden mushroom soup mix and one can of beef broth.
4. Add roast and cover with onions and lipton onion soup mix
5. Bake at 350 degrees for about 3 hours.
6. At hour 3 take roast out and add sliced mushrooms and carrots. If most of the liquid has evaporated add another can of beef broth at this time.
7. Bake for another hour or until veggies are cooked all the way through.

To make gravy:

1. Remove roast and veggies from pot
2. Scrape sides of pot to remove any "brown" goodness stuck to the side. Add one can of beef broth to the pot.
3. Place on stove-top and bring to a rolling boil.
4. Meanwhile, combine 1/4 cup flour and 1 cup hot water in a measuring cup. Whisk to remove any lumps.
5. Add flour and water mixture to boiling drippings. Whisk to ensure you get no lumps in your gravy. Let cook, while whisking, for about 5 minutes or until thickened.

Serve with brown rice and enjoy!