1 (3 lb to 5 lb.) beef roast; chunk, rump, round, etc.
2 to 3 cloves garlic, pressed (you may use garlic powder, but fresh garlic tastes better)
Kitchen Bouquet, enough to coat roast lightly
1 can cream of mushroom soup
1 pkg. Lipton's Beefy Onion Soup
2 lbs. or more potatoes, washed and cut into chunks if large or left whole if small
2 lbs. or more carrots, pared, leave whole or cut into chunks, if desired

Large heavy pan with cover or use a cooking bag or appropriate size. If neither is available, you may also use heavy duty foil to enclose meat and vegetable.

Preheat oven to 325 degrees F. Rub garlic over roast then coat with Kitchen Bouquet. (You will not have to brown the meat). Place in pan (bag or on foil). Pour soups over meat. Cover pan and put into oven. If using foil, close tightly. Cook until meat is within one hour of being done. This will vary depending on type of meat used.

Uncover pan and then add vegetables. Recover and cook until vegetables are done. You may add some water if sauce is very thick. Slice and serve meat with vegetables and pan gravy. The gravy is lightly thickened. If desired, thicken further with either flour or cornstarch.

This makes a quick to prepare and very good tasting meal. Choose leaner cuts of meat to reduce fat. Also, do not over cook round and rump type roasts as they become tough. Cook until almost medium. If pressed for time, you can partially cook vegetables in the microwave and then add to the meat and gravy for about 20 to 30 minutes. The vegetables pick up a good flavor from the gravy.