• 2-4 lbs.roast
• Irish potatoes of quantity desired
• 2 medium onions
• 3 large carrots, sliced or diced
• 1/2 head cabbage, cut in sections
• 1 No. 2 can tomatoes, (optional)
• 3 or 4 pieces of celery
• salt & pepper as desired
• garlic powder as desired
• 1/4 cup Worcestershire sauce

Wash roast thoroughly and place in roasting pan, preferably waterless cookware. Ifwaterless cookware is not used, then wrap in aluminum foil. Sprinkle thoroughly withsalt, pepper, garlic powder and Worcestershire sauce. Cover with sliced onions. Coverwith lid or aluminum foil. A small amount of water should be placed in the pan outsidethe foil, (if foil is used). Place in preheated oven at 400 degrees until roast'saroma begins to fill the room. Reduce heat to 250-300 degrees and continue cooking,approximately 1-1/2 to 2 hours total. Remove from oven and add potatoes around theroast, covering with carrots and cabbage wedges. Add tomatoes, if desired. Continuecooking for approximately 1 hour or until vegetables are done.

Note: Directions given are for well done roast. If you prefer rareor medium, reduce cooking time accordingly.

ENJOY!