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Monday while I watched the Carolina bowl game, I got this yummy roast started in our dutch oven.  It was finally starting to feel like winter in South Carolina, so this was a warm, hearty meal for when the temperatures drop.

Total time: About 4 hours
Serves: 4-6

1 large tri-tip or chuck roast (mine was about 2.5 lbs)
Salt, pepper, cumin
Garlic powder
1 package onion soup mix
1 bag baby carrots
4 white potatoes, chunked
1 cup water

1. Season the roast with salt, pepper, cumin and garlic powder. Rub the onion soup mix on both sides of the roast.

2. Place the carrots and potatoes in the bottom of that pot. Lay the meat on top of the veggies and pour the water over the roast. Cover the pot and cook at 325 degrees….about 4 hours for a 2-3 lb roast. You could also cook the roast in a crock pot on high for 3-4 hours.

3. Serve with salad and dinner rolls.

Recipe is modified from the What’s-For-Dinner Cookbook. I like this cookbook because it gives weekly menus and shopping lists for the whole year. With this recipe, I reserved about one pound of the meat to us later in the week.