Beef Roast and Vegetables
1 beef roast (I generally use an 5 to 8 pound)
1 package of dry onion soup
4 to 5 punds fingerling potatoes
2 pounds carrots cut into large chunks or 2 packages of baby carrots
2 or 3 stalks celery cut into chunks
Place beef in roaster and sprinkle the dry onion soup over top. Cover with foil or a lid and place in a 350 degree oven for an hour. Lower heat to 250 and slow cook for 6 to 7 hours.
When approximately two hours are left for cooking the roast remove from oven and distribute the veggies around. Recover with the foil and return to oven to finsish cooking.