Beef Roast W/Vegetables

Posted on
We are nine days into Autumn!
I knew I wanted to go walking in our beautiful
woods today, hoping I would NOT
see any wolves or bears!   Anyhow, …
before leaving the house, I
combined some goodies for our
supper (“dinner” to city folks!) and
let the oven do the rest.  The meal I
put together happened to be color coordinated
with the beauty I saw on my walk (see below).
My Lazy Easy Day Meal!


  • 1 (3-5 lb.) beef roast– you can use a pork roast if you prefer.  If you can’t afford a ‘large’ roast, use a little one– that will work, too.
  • 1 tablespoon olive oil.
  • 2 teaspoons garlic salt.
  • Freshly cracked black pepper, to taste.
  • 1 can (15 oz.?) vegetable OR beef stock.
  • 6 large carrots, cut into chunks (3 carrots, if making smaller quantity in slow cooker).
  • 1 large onion, cut into whatever size pieces you like.
  • 6 large stalks of celery, cut into 1″ pieces (3 stalks, if making smaller quantity in slow cooker).
  • 3 lb. bag of small red potatoes, scrubbed and cut into halves (OR as few as 8  potatoes if using a slow cooker for smaller quantity.)
  • 2 cans of 10.75 oz. cream of mushroom soup (I like the 99% fat free variety).
  • 1/2 teaspoon dried thyme.
  • 1/2 teaspoon dried sage.
  • Spray 6 quart enameled cast iron dutch panggangan OR slow cooker container with non-stick spray.
  • Prepare carrots, onion, celery, potatoes and put them in the bottom.
  • Pour the vegetable OR beef stock over the layer of vegetables.
  • Drizzle olive oil on both sides of the roast and season it well with the garlic salt and ground pepper (rub it in).
  • Lay the roast on top of the mixed vegetable layer.  (The side of the roast with the most fat on it should be on top– upwards. I  k-n-o-w,… it’s said that FAT gives flavor, but I just cannot resist trimming excess fat off– now, I didn’t say “ALL”, I only said “…excess”!)
  • Smear the cream of mushroom on top of the roast and then sprinkle that with the thyme and sage.
  • Cover and cook for about 5-6 hours in panggangan at 295-degrees, OR for about 8 – 10 hours in slow cooker on LOW.  (As I checked on its ‘progress’ after a few hours, I ladled some of the sauce over the top of the roast.)


I think you will like how this makes your home smell.


I think you will like how easy it was to make.


I think you will like how moist the meat is.


I think you will like it, period!


Here,… try it!


Below:  A week or so ago, Bruce came over
with AMBITION, lawn equipment and more!
Before long, the yard around the cabin
was freed of brush, and the VERY overgrown
grass was cut (for the first time in a
couple of years, I might add!).   Today, when I went
‘back there’, …everything looked
SO-O-O-O pretty!

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *