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Ingredients
- 6 lb. bottom round roast
- 6 potatoes, peeled and quartered
- 1 stalk celery
- 1 lb. carrots, peeled
- 1 onion, chopped
- 2 c. water
- 1 clove garlic, minced
Method
- Place roast in deep baking pan.
- Place potatoes around the sides and carrots all around top of potatoes.
- Sprinkle onion and garlic over carrots.
- Bake 2 hours at 350°, covered.
- Uncover; add water.
- Bake at 200° for one more hour.
- Cool down for 20 minutes. Slice thin.
- Serve with juice or make gravy.