SAUCY ROAST SUPPER All the taste of a traditional supper at Grandma's made easy and energy efficient with an electric frypan.

Prep Time: 15 - 20 min. Cook Time: 1 - 1¼ hours   ½ tsp 2 mL vegetable oil 2 - 2½ lb 1 - 1.25 kg OUTSIDE ROUND, EYE OF ROUND, SIRLOIN TIP or RUMP ROAST 1 1 envelope sauce mix (Béarnaise, green peppercorn, Hunter or five pepper) 8 - 10 8 - 10 medium potatoes, peeled and cut in half 8 - 10 8 - 10 medium carrots, peeled and cut in half 1 ½ cups 375 mL water

Preheat non-stick electric frypan to 380°F (190°C). Trim external fat from roast and dredge in powdered sauce mix. Reserve remaining sauce mix in refrigerator. Add oil to pan and wipe out with paper towel. Brown roast on all sides in pan. Surround with potatoes and carrots. Cover and open vent in lid if there is one. Reduce temperature to 250°F (120°C) and cook for approximately 30 min/lb (60 min/kg). Turn potatoes after 1 hour and check doneness of roast with meat thermometer. When done to your taste, remove roast and vegetables to platter. Make sauce by combining reserved sauce mix with water and pan drippings, and heating until slightly thickened. Garnish roast with fresh tarragon or parsley, if desired. Serve with sauce and warm dinner rolls. Makes 8 servings.