Brick Roast II

Meat

INGREDIENTS

5-6 pound roast
1 can of cranberry sauce
1 package of onion soup mix
Paprika
Garlic powder
6 onions, cut into wedges (each onion makes about 8 pieces)

DIRECTIONS

1. Preheat oven to 350°.

2. Place roast in roaster. Spread paprika and garlic all over both sides. Place onions all around roast and set aside.

3. Take one glass of boiling water and mix with the package of onion soup mix. Stir well.

4. Add in cranberry sauce to the mixture and mix well. Pour over roast.

5. Cook roast 1 hour and 20 minutes on one side.

6. Turn over and cook 1 hour and 20 minutes on the other side. Let cool.

7. Separate the roast from the juice and refrigerate them separately. When cold, take out of refrigerator.

8. Skim the juice to take out all of the fat and set aside.

9. With an electric knife, thinly slice the roast. Arrange roast in a Pyrex dish. Pour juice and onions over sliced roast.

10. Place in oven at 350° for about 1 hour.