Sunday Dinner Roast ‘n Veggies


large beef or pork roast
1 cabbage
1 bag baby carrots
about 10 red potatoes
2 large onions
1 cup water
season to taste

Place roast in roasting pan. Cut center out of cabbage and cut into 4 pieces; place in pan. Pour in carrots. Cut red potatoes into quarters and place in pan. Dice onions and place over vegetables and meat. Season as desired. Pour water into pan. Seal well with aluminum foil and bake for 3 hours at 300 degrees. Serve with beef gravy.

Beef Gravy:

pan drippings
4 cups hot water
3 heaping teaspoons Knorrs Caldo de Res bouillon
1/3 cup cornstarch dissolved in 1 cup cold water

Mix bouillon with hot water. When at a full boil, add cornstarch water to thicken.