Instructions: Preheat oven or roaster to 275 degrees.

Wash roast and place in a LARGE covered roasting pan. You will need room for your potatoes and carrots.

Mix French onion soup mix in 3 cups water and pour over roast.

To soup mix, add: crushed garlic, onion peeled and cut in half, and 1 teaspoon hot sauce.

Sprinkle over meat: salt and pepper, crushed peppercorn, rosemary, thyme, parsley, sage and lemon pepper. Be generous with all seasonings, but go light with the sage.

Put roast in oven or roaster (275 degrees) for an hour.

After the first hour, add the cut potatoes and baby carrots to the roasting pan, spreading them evenly in the soup/gravy mix. I prefer to leave the skins on russet potatoes, but red and white potatoes work well, too.

Place cover back on roaster and turn heat up to 300 degrees for 1 hour, then drop the heat down to 250 degrees and roast until done to your liking. I prefer letting the roast go a good 5 hours, with the meat falling apart without the need of a knife.

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