Lunch: Contest-Winning Old-Fashioned Pot Roast Recipe

Ingredients

1 beef eye round roast (3 to 4 pounds)
1 bottle (12 ounces) chili sauce
1 cup water
1 envelope onion soup mix
4 medium potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces

Instructions

Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350 ° for 2 hours.
Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

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