Easter Roast

(Family Features) Even if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration.

Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly.

For more Easter recipe inspiration, visit Culinary.net.

Easter Roast

Yield: 1 roast

garlic powder
1 roast (3 pounds)
1 bag (1 pound) baby carrots
1 bag (1 1/2 pounds) trio potatoes or potato of choice
3 cups beef broth
1 can (10 ounces) cream of mushroom soup
1 tablespoon garlic pepper
3 tablespoons brown sugar
1 onion, roughly chopped
1 bundle asparagus

Preheat oven to 350 F.

Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan.

Place carrots on one side of roasting pan and potatoes on other side.

In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes.

Serve from pan or place on platter for more formal presentation.

Source: Family Features