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Wednesday, January 22, 2014

Wednesday's Eats and Treats: Kathleen's Roast with Vegetables

 I've had several people ask for this recipe, so I'm sharing it here.

The Sunday Staple - Kathleen's Roast with Vegetables

Nothing beats walking in the door from church to the delicious aroma of a roast in the oven. This meal beats eating out every time, and it is something worthy of guests, so you can practice the art of hospitality. Serve it with a green salad and rolls. Brownies and ice cream are an excellent complement for dessert.


  • 1 4-6 pound roast (chuck, pork loin, etc.)
  • Seasoning, such as a rosemary-garlic blend or Canadian steak seasoning
  • 8 medium potatoes, peeled and cut into 2-inch chunks 
  • 1# baby carrots or regular carrots, peeled and cut into chunks
  • 1 large onion, sliced into rings 
  • 1 can Campbell's golden mushroom soup
  • 1/4 cup cooking sherry
  • 1 tsp. seasoning salt
  • 1/2 tsp. pepper


  • In a roasting pan*, place roast, fat side up. 
  • Use a fork to poke several holes in surface of roast. Generously sprinkle 1-2 tsp. of the seasoning mix on the roast and rub into surface.
  • Surround the roast with potatoes. 
  • Pour in carrots on top of potatoes.
  • Spread top of roast and veggies with onion rings.
  • In a bowl, mix together soup, sherry, seasoning salt, and pepper. Pour over roast and vegetables.
  • Cover tightly and cook at 325 degrees for 3.5-4 hours.**
  • Remove from oven and let stand 15 minutes before slicing.
  • Use pan drippings for gravy.
Leftovers can be used to make a delicious Italian vegetable beef soup by adding jar of spaghetti sauce, a can of green beans, a can of diced tomatoes, Italian herbs and spices,and water or beef broth, as needed. Serve with garlic bread or breadsticks and salad.

*If you don't have a roasting pan, you can use heavy-duty foil to wrap up everything. 
**This can be coked in a large slow cooker for 4-6 hours on high or 7-9 hours on high, depending on your slow cooker.

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