Cricri's Pot Roast

Ingredients
	2 lbs (900 g) of ground beef
	1 roast beef (4 to 5 lbs (1.8 to 2.2 kg))
	1 onion
	4 small garlic cloves
	2 cans of 10 oz (284 ml) each of mushroom soup
	salt and pepper
	boiling water
	potatoes
	carrots
	green or yellow beans at your taste
	1 teaspoon (5 ml) of margarine

- in a frying pan, melt the margarine, put the roast, add salt
  and pepper to taste
- cook roast until it is brown
- add half of the cut onion and 2 cut garlic cloves
- when the roast is well cooked, put it in a casserole going in
  the oven
- pour about 1/2 cup (125 ml) of boiling water in the frying pan
  to get the onions, the garlic and the rest of the cooking of
  the roast by scraping with a spoon, put everything in the
  casserole
- add the 2 cans of mushroom soup
- add boiling water to cover 3/4 of the roast and add 1/2 of the
  cut onion and the 2 cut garlic cloves
- cook in the oven at 350 degrees F (175 degrees C), each hour,
  turn your roast over so that the top will not dry up and do
  little holes with a fork at different places on the roast
- take the ground beef and do small meatballs, the size of
  those for a beef stew
- take a pot big enough to contain all the meatballs
- fill with water and boil
- when the water is ready, add the meatballs
- this is to remove the fat and have firm meatballs
- they are ready when they float and they are brown
- put the meatballs in the roast casserole, add some water
- add potatoes and carrots
- add the beans 1 hour before the serving

* conserve in refrigerator till next meal