4 pound boneless beef roast, e.g. bottom round
12 fluid ounce can frozen orange juice concentrate, thawed
1 dash soy sauce
3 cloves garlic, chopped
1 (1 ounce) envelope dry onion soup mix
8 potatoes, peeled and diced
2 lbs of carrots, peeled and sliced
3 onions, diced large
Set oven to 350 degrees F (do not preheat)
Place the roast in a roasting pan. Add 6 ounces of water, then stir in the orange juice concentrate. Pierce the meat with a knife then sprinkle soy sauce over the top of the roast. Stuff pieces of garlic into the knife slits. Season the roast with onion soup mix. Surround the roast with two layers each of potatoes, carrots, and onions.
Bake for 2 hours – first hour uncovered, second hour covered. Then remove the roast and bake the veggies for an additional 45 minutes.