1 teaspoon salt
1/2 teaspoon black pepper
2 cups beef stock or bouillon
2 cups Dr, Pepper
6 potatoes quartered - leave peel on
2 cups sliced carrots
3 large onions thickly sliced
3 tablespoons brown sugar
Put everything in a large roasting pan and stir to mix well. Bake uncovered in a 300 degree F oven for 4 hours. Stir frequently. When done, pour gravy into a sauce pan and bring to a boil. Mix 2 tablespoons of flour with 1/4 cup of cold water and shake or beat till smooth. Pour into the gravy, stirring constantly till thickened.
If, during the cooking the juice is evaporating too quickly, add some more Dr. Pepper and cover for the remaining cooking time.
Yield: 8 servings
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