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2-3 lb. rump roast
1 cup sliced carrots
2 cups quartered potatoes
20 cloves garlic
2 tbsp butter
1 can cream of mushroom or cream of celery soup
Salt and black pepper to taste
Pre heat roasting pan in a 350 degree oven. Melt butter in pan. Prepare roast by poking 20 small holes into it with a small knife. Insert one clove into each hole made. Season outside of roast with salt and pepper. Place roast in hot pan with carrots and potatoes. Make soup basting sauce by mixing the can of condensed soup with 1/2 can water and 1/2 can milk. Pour soup over roast. Cover pan with lid. Turn oven down to 250 degrees, cook for 6 to 8 hours. | 