"My husband and I love when my Grandma makes her Roast & Potatoes! It makes a delicious dinner and the leftover roast makes the yummiest sandwiches the next day! I recently made this recipe and our whole house smelled like my Grandma's house. It was so comforting!"
1-(3 to 4 pound) rump roast
salt & pepper
1 packet of dry Lipton onion soup mix (from 2 packet box)
1/2 cup water
small red potatoes, whole and unpeeled (I used 10 potatoes.)
1 (10-3/4 ounce) can of French onion soup
Preheat oven to 350 degrees. Line a Dutch oven or roasting pan with 2 pieces of foil in a cross pattern.
Place roast inside foil. Sprinkle with desired amount of salt and pepper and packet of onion soup mix. Pour in water. Wrap foil up around roast. Put lid on pan and bake at 350 degrees for 2 hours.
Boil potatoes until fork tender; Drain. Cool potatoes enough to handle and peel. Set aside until roast has baked for 2 hours.
After roast has cooked for 2 hours, remove from the oven and take foil wrapped roast out of the pan. Open the foil and transfer roast and drippings back into the pan. Place potatoes around the roast and pour can of French onion soup over roast and potatoes. Return UNCOVERED pan to the oven and bake at 350 degrees for 1 additional hour. Serve sliced roast and potatoes with sauce.