Perky Pork Roast

A pork roast with potatoes and carrots is sprinkled with Beef-Onion soup mix (or a make-your-own mix) and baked water to nearly cover.

Ingredients:

• 1 large pork roast (tube shaped)
• 6-10 large and small potatoes
• 1 bag peeled baby carrots
• 1 box Lipton Beefy Onion Recipe soup and dip mix (use both envelopes)
• - or -
• Combine spices:
• 1/2 cup beef bouillon granules
• 1/2 tsp salt
• 1-2 tsp pepper
• Dash or two of garlic powder to taste
• Dash of curry powder
• 1/4 cup onion flakes
• 2 tsp onion powder

Directions:

Un-wrap pork roast and place in center of large roasting pan. Peel potatoes, rinse off, than place around pork roast in pan. Open bag of carrots and pour around pork roast in between and on potatoes. Sprinkle the Beefy Onion Soup Mix, (or the spice mix), in, around and especially on, all of the ingredients in pan. Add water until pork roast is almost, but not quite, submerged. But make sure to leave the mix on top of the roast undiluted. Cover with foil and bake at 350 degrees for 2 1/2 hours. Increase temperature to 450. Finish by taking off the foil and baking for 15 to 30 minutes, depending on whether you like it well-done or not.

Number of Servings: 10

Notes from the Cook: This is a tasty and filling meal for the whole family. By leaving the spices undiluted on top, it gives a crispy crust that is tasty. I love this recipe because it has quick prep, and tastes like you spent hours on it. My family is asking me: "When will it be done?" within an hour when the aroma permeates the house. You can use this recipe with beef roast or even chicken breasts, too.