Elizabeth Tipton

SBT Beef Roast & Vegetables March 10, 2014

Filed under: Uncategorized — Elizabeth @ 3:05 pm

Beef Roast & Vegetables
2-3 lb. beef roast (1/2 lb per person)
6 carrots, peeled & cut into chunks
3-4 cloves of garlic
6-8 new potatoes or 1 baking potato per person
3 cans beef broth
1 medium onion
celery salt
2-3 stalks of celery

Preheat oven to 350. Place roast in deep roasting pan.  Make slits in roast & place a garlic clove in each.  Sprinkle with celery salt. Cover with carrots, sliced onion, potato chunks, and  celery. Pour 3 cans of beef broth over roast. Cook 3 hours ( approx. 1 hour per pound.)
I served with baked apples & cornbread.


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