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Catholic Recipe: Roast with Vegetables

INGREDIENTS

  • 1 roast, 5-6 lbs.
  • 1 lb. bag of baby carrots
  • 3-5 lbs. of potatoes
  • 1 Tbls. beef bouillon
  • 1 envelope Liptons Onion soup

Details

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Difficulty:  N/A

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Origin: 

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Feasts (2)

Easy dinner to make and enjoy.

DIRECTIONS

Preheat oven to 350°.

Wash and quarter potatoes.

Rinse the roast and put it into a Dutch oven.

Add the potatoes and the carrots.

Add enough water to come about halfway up the side of the roast.

Add the bouillon to the water.

Sprinkle the top of the roast with the onion soup mix.

Cover and cook until the potatoes and carrots are soft and a meat thermometer shows the roast is done.

Thu18 September
Ordinary Time

Thursday of the Twenty-Fourth Week in Ordinary Time

Image for Thursday of the Twenty-Fourth Week in Ordinary Time

The Roman Martyrology commemorates St. Joseph of Cupertino (1603-1663), who was born at Cupertino, Italy, and died in Osimo. He was of lowly origin and had little formal education. In his youth he was employed as an apprentice to a shoemaker. He joined the Conventual Franciscans as a lay brother but…

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