2 lg. potatoes
6 carrots
1/2 c. water
20 sm. onions or 4 med. quartered
2 tbsp. oil
2 tbsp. Bakon yeast

Quarter potatoes; cut carrots into 4 wedges, 2 inches. Arrange all vegetables around roast in pan. Add oil and seasonings to water and beat with fork in emulsify. Spoon half over vegetables and roast. Sprinkle with salt or use onion or garlic powder to taste. Bake, covered, at 400 degrees for 45 minutes. Uncover. Baste with remaining liquid and bake 15 minutes longer.