Sunday’s Best Roast Beef

One of the best things in life is comfort food. For me, rich, warm and savory roast beef with potatoes and carrots is on my list of feel-good foods. My mom has made this roast for my whole life, usually on Sunday mornings. She’d get up and put the roast on before we left for church, and then when we got home a few hours later, we had an amazing lunch ready for us. I will always have a million great memories that flood my brain every time I take a bite of this savory delight.

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1- 3 or 4 pound beef roast
1 package onion soup mix
1 can Campbells (or other) Golden Mushroom soup mix
1 can beef broth
4-5 medium russet potatoes, peeled and halved (optional)
1-1 pound bag peeled baby carrots (optional)



Preheat your oven to 350.

In an oven-safe dutch oven or large pot, salt and pepper the beef, and then brown the roast on all sides in a couple of tablespoons of olive oil. (You can skip this step if you’re cooking this in a crock pot and don’t have time to do this first.) Once browned, sprinkle the entire packet of onion soup mix over the top of the beef. Open the can of Golden Mushroom soup and pour that over the roast beef and the dry onion soup mix.

Add the potatoes around the sides of the pan, leaving the roast in the center, and then add the carrots on top of the potatoes (if you’re adding vegetables). Open the can of beef broth, pour over the vegetables.

Cover with a lid and cook at 350 for 4-6 hours, until done. If you’re making this in a crock pot, then cook on low for 10-12 hours or high for 4-6.