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1- 3 to 4-lb. pot roast
3 Tbs. instant beef bouillon
2 Tbs. minced dry onion
6 carrots, peeled
6 potatoes, peeled and halved
1 tsp. salt
pepper to taste
1. Place roast in casserole or roaster.
2. Sprinkle bouillon and dry onion on top of roast; cover tightly.
3. Bake in 300-degree oven for 1 hour and 45 minutes.
4. Add carrots; bake for 45 minutes longer.
5. Add potatoes; bake for 1 hour longer or until roast and vegetable are tender.
6. Add remaining seasonings.
1 4-oz. serving contains 28 grams protein
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