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ROAST BEEF WITH CARROTS AND POTATOES 
1 (3-5 lb) roast beef
garlic powder
salt and pepper
Peeled carrots (fresh)
Peeled white potatoes
Yellow onions

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 300F until the roast reaches an internal temperature of 155F on a thermometer. Time varies with size of roast, with a larger roast taking about 2 hours.

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