For the roast, figure about 1/4 pound per person. Any boneless roast cut will work, although some may come out a little tougher than others, but the thorough cooking should take care of this.
For the potatoes, 1 regular sized baking potato per person plus "one for the pot". Adjust this appropriately if you use smaller red potatoes. Similarly, for the carrots, 1 large carrot plus one for the pot (do *not* use baby carrots). Adjust these amounts based on your preferences.
Quarter potatoes. Preheat oven to 350°F.
Place roast in the pan, fat side up. If using minced garlic, smear it across the top. Sprinkle well with salt and pepper. Add about one cup of water. Layer the potatoes on top, and sprinkle with more salt and pepper as desired.
Cover pan and place in oven.
Peel carrots, slice lengthwise and chop into three inch lengths. Slice onion into rings, set aside in the refrigerator for later.
After the roast has been in the oven for two hours, take it out, add carrots and onions. Check the water, if it is getting very low, add another cup.
Put the roast back in the oven for another two hours.
Take it out of the oven, slice and serve.
Submitted by: clamshell
