Beef, It's what's for dinner...

Story:  We are a meat -n- potatoes family.  And nothing tops a delicious rib roast packed in a pot with fresh veggies.  There is a new-ish fresh veg store here that we get really fresh produce from.  One day I decided I wanted to cook something with pumpkin, so we went to Fresh in the Desert to see what they had.  I got butternut pumpkin, blue pumpkin and orange pumpkin.  They all had specific names, and none were like any pumpkin I had ever seen in the States.  They were ALL a pain to cut up, and none of them tasted so great that they were worth all that effort.  So needless to say, I won't be rushing to put pumpkin in any dishes in the near future.  The potatoes and parsnips were great, love love love parsnips now.  And can't go wrong with carrots.  


Recipe:
1 rib roast
1 carrot
2 potatoes
2 or 3 kinds of pumpkin 
4 parsnips
Garlic
Salt -n- Pepper


Cut up all your veggies.  Rub the roast with garlic, S & P.  Cut slits in the roast and smoosh in some garlic.  Put the roast in the pan first, then surround it with the veggies.  Drizzle a little oil and water, cover and put in the oven.  Cook at 325 for about an hour....I cheat and cook the veggies for a little bit in the microwave, and found that one 'cycle' of the 'potato' setting is just right.  


Sides:
None needed, this is a One Pot Meal


- MLM