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What You Need:
(To Serve: 6)
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1 envelope Onion Soup Mix
1½ cups water
¼ cup soy sauce
2 tablespoons firmly packed dark brown sugar
1 teaspoon ground ginger (optional)
1 (3- to 3½- pound) boneless pot roast (rump, chuck, or round)
4 large sweet potatoes, peeled, if desired, and cut into large chunks
3 tablespoons water
2 tablespoons all-purpose flour
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 325°. In Dutch oven or 5-quart heavy oven proof saucepan, combine soup mix, water, soy sauce, brown sugar, and ginger; add roast.
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2. Cover and bake 1 hour 45 minutes.
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3. Add potatoes, and bake covered an additional 45 minutes or until beef and potatoes are tender.
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4. Remove roast and potatoes to serving platter and keep warm; reserve juices.
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5. In small cup, with wire whisk, blend water and flour. In same Dutch oven, add flour mixture to reserved juices.
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6. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
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