Instructions: **For roast seasonings, I use unseasoned meat tenderizer, salt, pepper,seasoning salt, onion powder, garlic powder, poultry seasoning and dry mustard. You may vary the seasonings according to your own taste.

You need to first sprinkle the meat tenderizer on both sides of the roast; then using a fork, pierce the meat. Next sprinkle on the other seasonings to both sides of the roast and rub in well.

Heat the olive oil in a Dutch oven and brown the roast on both sides. While roast is browning mix together the cream of mushroom soup, Golden Onion dry soup mix, beef broth and Kitchen Bouquet and set aside.

When the roast has browned on both sides, remove it and add the red cooking wine and teriyaki sauce to deglaze the pan, scraping up the browned bits in the bottom of the pan.

Return the roast to the pan and pour the soup mixture over. Bring to a boil and reduce the heat to low, cover and simmer the roast for about 1 1/2 to 2 hours until tender. Be sure and turn the roast several times during cooking. When roast is done, remove it to a platter and cover it with aluminum foil to keep it warm and to let it rest while the vegetables cook.

Add the carrots and potatoes to the gravy and cook until they are tender. If the gravy needs thickening, you may do so with a little flour or cornstarch, however I never need to do this as the gravy always seems to be the right consistency.

Carve the roast and serve with the potatoes, carrots, gravy and hot biscuits.

NOTES : This is a wonderful way to cook a beef roast as it always comes out very tender and juicy. Left overs are good, too.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.