BEEF ROAST WITH VEGGIES IN OVEN

1> YOU WILL NEED A ROAST OF YOU CHOICE BOTTOM RUMP
IS THE BEST 2>A LARG ONION 3> GARLIC CLOVES
4>1 BAG OF REGULAR CARROTS not baby 5>BAG OF RED POTATOES 6>LARG PLASTIC OVEN BAGS THEY ARE THE ONES YOU CAN USE TO COOK TURKEYS IN
NOW TAKE THE ROAST AND TAKE A KNIFE A JAB THE KNIFE INTO THE ROAST ABOUT 1 INCH AND STICK WHOLE CLOVES IN DO THIS ALL OVER THE ROAST THE MORE THE BETTER PUT SALT AND FRESH GROUND PEPPER ALL OVER ROAST AND SOME BASIL JUST ALITTLE
PUT ROAST INTO BAG THEN SHAVE THE CARROTS AND CUT INTO HALVES THEN CUT THEM DOUWN THE CENTER SPLITTING THEM INTO TWO WHEN FINISHED PLACE INTO BAG MAKE SURE YOU CUT ENOUGH CARROTS TO SPREAD AROUND TH ROAST IN BAG OK THE CUT UP YOUR ONION INTO BIG CHUNKS AND SPREAD OVER ROAST AND CARROTS
THEN CUT UP POTATOES INTO HALF AND AND PLACE IN BAG AROUND ... ROAST LIKE BEFOR COVER AROUND ROAST NOW PUT WATER INTO BOTTOM OF THE BAG ABOUT 1 1/2 TO TWO CUPS JUST WANT IT TO COVER BOTTOM
THEN ADD 1 BAY LEAF AND SEAL BAG WITH THE CLIP THAT WAS PROVIDED AND PLACE ON PAN AND BAKE AT 325
FOR ABOUT 3 HOURS YOU CAN CHECK IF IT IS DONE BY THEN COLORING ON THE POTATOES THEY WILL TURN A ROASTED COLOR ALSO THE LONGER YOU COOK THIS THE BETTER IT IS JUST AJUST YOU TEMP DOWN ON OVEN IF YOU COOK LONGER PLEASE EMAIL ME LET ME KNOW HOW IT WAS TFFSLV@AOL.COM
PS THE TASTE THAT YOU SHOULD HAVE IS THE CARROTS SHOULD TASTE SLIGHTLY SWEET FROM THE GARLIC ALSO THE MEAT WILL TENDERIZE VERY WELL WITH A BALANCED FLAVOR