Roast Dinner

I know this has various fancy names in cookbooks, but to me, it’s just roast. This is another “Sunday dinner” type meal but it happens to be Monday. My belly doesn’t know days of the week. It’s okay.

I like that this fits in one roaster pan, and you can also adapt it for the slow cooker. Today we’re doing the pan method but 6-8 hours on low in the slow cooker works too.

Roast dinner:

A large enough roast for your family – if you get one with a bone in it, boil the bone later to make broth
10 carrots, peeled and cut into large chunks
5-6 potatoes, washed and cut in half
4 cloves of garlic, peeled and scored
1 onion, peeled and quartered
salt and pepper
1 cup red wine

Lay the meat down first, then surround it with the veggies and garlic. Salt and pepper all of the above, then pour the wine over the meat. Bake at 300 degrees for 3 hours (you can play with higher cooking times to make it cook faster but slow and steady wins the race). Allow to rest for at least 15 minutes after removing from oven, before cutting.

That’s it!