4 lb. round roast (bottom)
1 c. baby carrots
3 potatoes
1 pkg. onion soup mix

Salt and pepper roast lightly. Place in large baking dish. Add potato wedges and carrots, placing on each side. Sprinkle soup mix over roast, potatoes and carrots. Cover with foil.

Bake 1 hour at 350°F. Turn oven to 250°F when you leave for Sunday School. Roast will be ready when you return. Remove roast, carrots and potatoes. Add 2 tablespoons flour to 6 ounces of water; stir until mixed well. Pour into drippings.

Makes very good gravy.