Salt
pepper
garlic powder
1 roast (3 lbs)
1 bag (1 lb) baby carrots
1 bag (1 1/2 lbs) trio potatoes or potato of choice
3 cups beef broth
1 can (10 oz) cream of mushroom soup
1 tbsp garlic pepper
3 tbsp brown sugar
1 onion, roughly chopped
1 bundle asparagus
Preheat oven to 350 F.
Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan.
Place carrots on one side of roasting pan and potatoes on other side.
In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes.
Serve from pan or place on platter for more formal presentation.
For more Easter recipe inspiration, visit Culinary.net.