8 to 10 servings
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1 (4-pound) eye of round roast
1/2 teaspoon garlic salt
1/2 teaspoon pepper
4 medium onions, quartered
3 (10 3/4-ounce) cans beefy mushroom soup, undiluted
1 (16-ounce) package baby carrots
2 pounds new potatoes
Sprinkle roast with garlic salt and pepper, and place in a roasting pan. Add onion. Pour soup over roast.
Bake, covered, at 325° for 2 hours and 30 minutes to 3 hours; add carrots and potatoes, and bake, covered 1 more hour. Serve with sauce.