THE BEST ROAST & FIXINS RECIPE

I'll never forget the Roast and Fixins that my good friend Carol Morris brought over and left for us when my dad had passed away. It was such good "comfort food" and made with so much care and love for our family. It was absolutely delicious and was steaming, with a rich gravy, carrots, potatoes and onions. When I asked her for the recipe, she just said "oh, you just mix a couple of cans of soup together and pour it over everything and bake it".....well....here it is, to the best of my knowledge. I've made it many times since and everytime it turns out delicious! It's best when you put it all together, turn the oven on, go to Church and come home and serve it up with a nice tossed salad and some rolls, with a big glass of Sweet Tea, of course. Try it and let me know what you think!

The Best Roast & Fixins

Carol Morris

Abilene, Texas

1 nice big chuck or boneless roast that you can fit into a 13x9 pan or one that's a little bigger

potatoes

carrots

onions

1 can cream of celery soup

1 can cream of onion soup

Salt

Pepper

Line the pan with foil; salt and pepper the roast and put it in the pan. Cut up and quarter potatoes - enough to surround the roast. Baby carrots are delicious - sprinkle those around in the potatoes and cut up a small onion and sprinkle it over the entire roast and trimmings. Mix the 2 cans of soup together - sometimes I add just a little water (about 1/4 cup) and mix it all together real good and pour over the roast, carrots and potatoes. Cover the top of the pan with another sheet of foil and cook on 350 degrees for about 3-31/2 hours, depending on the size of the roast. You can always turn the heat down to 325 and cook it a little longer.

Till next time,

Happy Cooking!

Saundra