Fall is glorious in Indiana and I am visiting my aunt and uncle’s horse farm. Their farm is a wondrous place where horses have their very own pet kittens and frosty morns are like a gift from Mother Nature suspended in time and light. Whenever I am there the kitchen is filled with amazing smells that make me feel loved. This trip is no exception; Aunt Janet fixes the most tender, flavorful, beef pot roast and tells me all her secret recipes for roasted perfection.
Below I have adapted her recipe with a few of my favorite fall vegetables and french onion soup gone wonderful. Inspired by the Le Creuset pan I got thanks to P. Allen Smith and the #G2B12 event, I slow bake the perfect pot roast.
The one and a half pound pot roast cost $4.35, the vegetables used would have cost $3.83, but because I used some of my own organic vegetables from my front lawn vegetable garden, I only spent $.75 on veggies. I had all the herbs either in the garden or in the cabinet, so spent no money on herbs or garlic. That brings my cost for preparing this tasty meal to $5.10 and it feeds four people.
Make this roast – the smells wafting from your kitchen alone will make you and your family smile and feel loved. Of course, the taste is divine. That first bite is momentous – choirs will sing pot roast happiness in your mouth. 🙂
French Onion Beef Pot Roast With Fall Vegetables Recipe
1 1 to 2 lb Beef Roast
- 1 or 2 large onions, chopped in bite sized chunks
- 1 large handful of swiss chard, chopped in thin slices
- 1 overflowing Tablespoon of freshly crushed garlic
- 3 cups baking potatoes, half-peeled and quartered
- 4 large sprigs fresh thyme
- 1 can concentrated french onion soup
- 1 cup water
- salt and pepper to taste
Place roast on a rack in roasting pan with vegetables and thyme sprigs. Pour liquids over vegetables. Salt and Pepper liberally. Bake, covered, for 3 hours at 325 degrees. Let stand for 15 minutes before slicing.
*Note – Because the FTC requires it, I am noting that attendees at #G2B12 Blogger Event including myself received transportation, accommodations and meals during the event AND a free cooking pan from Le Creuset. Event sponsors provided samples and product giveaways at no cost or obligation and no one asked me to write a single word – I did that all on my own. I also cooked with Bonnie Plants supplied by Bonnie which I grew in my very own front lawn. All opinions are my own.