Sometimes being a mom of four, I just want to prep dinner and forget about it. Making a roast is one of those meals that you can do just that with. You prep it and place it all in a crock pot or in the oven.  I limit my use of crockpots because I really have no control over the final product. If it over cooks, it is done for and sometimes the contents can become a mushy mess.  I like to either boil my roasts in a large pot or place it in a casserole dish and pop it in the oven.

This is really easy to make. How much easier than taking a woosah breathing moment and cutting your vegetables and then seasoning everything. Dinner can be ready for the oven in what, 15 minutes? That is what I did here. I placed everything in the cooking dish, covered with foil and placed in ta preheated oven at 350 degrees. Cooking at that temp, I left the roast in the oven for three hours then reduced to 250 for two more. When done, your roast should be tender and able to be pulled apart instead of sliced. If it is still tough, put it back in the oven covered.



You will need:
Beef Shoulder Roast
1/2 cup chopped red onion
1 cup diced celery
1/2 sliced bell pepper
1/2 sliced red, yellow bell peppers
Red Potatoes (cut in quarters or if small enough in half or whole)
Extra Virgin Olive Oil
1 1/2 tbsp dried italian seasoning
Salt and pepper to your liking (I use 1-2 tbsp of each)
1/2 cup Worcestershire sauce
1/2 cup water
Carrots & Mushrooms *optional

Clean all your veggies and meat. Place meat in center of your baking dish and places your veggies around it. Pour in your water and Worcestershire sauce and then add your dried seasoning. Cover tightly with aluminum foil and place in the fridge until ready to cook. Preheat your oven to 350 and cook for three hours, reduce temp to 250 and cook for two more hours until meat is tender and able to be flaked.

Allow roast to sit for about 15 minutes and serve.


*while cooking, check in on the roast every hour to make sure there is enough liquid in the dish. You should have the liquid coming up halfway on the roast. That way it does not dry out.

I hope you all had a fabulous Fourth of July. For those not in the States, this is when us Americans celebrate our Independence with a load of grilled and smoked meats (especially in the South) and mini US flags lining the Main Street in our town (especially in the South). We celebrate with food and fireworks (if you are in the County...it's a big no-no in the city limits unless you want to get fined or have the cops called on ya) and we have such a great time with our family. It is a joyous event and holiday.

I am so thankful for my mother who started at 5 in the morning getting our bbq grill ready and slow grilling our babyback ribs until they literally fell off of the bone (seriously, our dogs ran to gather the meat when it literally fell to the ground...off the bone...). She was amazing.

Here is our recap...minus the fireworks we bought and popped outside the city limits to celebrate.