BEST CAKES (117)
|EVERY FEW MINUTES|
|ROAST BEEF WITH CARROTS AND POTATOES|
1 (3-5 lb) roast beef
salt and pepper
Peeled carrots (fresh)
Peeled white potatoes
Wash roast, then sprinkle meat generously with salt, pepper and garlic powder, a little Lawrey's Seasoned salt, a little tenderizer (optional) and black pepper.
Place meat in cooking bag or wrap with foil. Put carrots, potatoes and onions in bag. Cook slow. Flavor goes through.
Bake at 300°F until the roast reaches an internal temperature of 155°F on a thermometer. Time varies with size of roast, with a larger roast taking about 2 hours.
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