Wednesday, February 13, 2008

Roast and Vegetables


Roast for my family is not the most 'frugal' meal, but it is good!
Here you see;
10 red potatoes (left whole except for 1 large one)
1 16 oz bag of baby carrots
1 large sliced onion
8 oz sliced mushrooms
2 stalks sliced celery
1 package of onion soup mix
several seasonings:
savory, marjoram, parsley, rosemary, etc
And underneath it all is 2 average-size roasts, marinated in a little Worcestershire sauce.
Cover with water and cover tightly with foil.
Bake at 325 until roast is very tender. Approx. 6-7 hours.
(Tips: Mix 2 T cornstarch into 1 cup cold water and blend in small saucepan with 2 cups of the liquid from cooked roast for an excellent gravy. Serve with cornbread muffins.)

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