Root Beer Roast

3 to 4-pound beef roast
2 cloves garlic, minced
1 teaspoon each salt, pepper, lemon pepper, oregano
12 ounces root beer
1 can cream of mushroom soup
1 package dry onion soup mix
3 carrots, peeled and cut into sticks
1/2 red onion, sliced

Preheat oven to 300 F. Place roast in roasting pan. Rub with garlic. Sprinkle with seasonings. In bowl, whisk together the root beer and mushroom soup. Pour over roast. Sprinkle with onion soup. Bake covered 4 hours. Add carrots, onions; cover. Bake 1 more hour.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana