3 1/2 to 4 lb. bottom round roast
1 tbsp. butter
1 env. onion soup mix
1 can beef consomme soup
1 sm. can tomato paste
1 soup can of water
8 carrots, cut into 1 inch slices

In Dutch oven, brown meat on all sides in butter over medium heat. Add onion soup, beef consomme and water. Simmer covered about 1 hour, turning occasionally. Add carrots and tomato paste and simmer again for about 1 1/2 hours or until tender. Thicken gravy with 2 tablespoons of flour if desired. Serve with egg noodles.