Roast with Fall Veggies
I'm mostly posting this because of the next recipe I'll be posting.

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1 Roast - about 3 to 4 lbs.
Cabbage
Onion
1/2 Yellow, Red, Orange Bell Pepper
Eggplant
Zuchinni Squash
Yellow Squash
Mushrooms
4 cloves garlic sliced
Savory Salt
Pepper

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Make some slits in the top of the roast, put your finger in them to kind of open them up a bit, and insert a slice of garlic in each one. The hole has to be just big enough to insert the garlic. I really like garlic, so I like using 4 cloves.

Put a rack in a baking pan, add enough water so it is just below the rack (you don't want the meat in the water) and add roast.

Cover the top of the roast with savory salt. I'm not sure how much, but if you use savory salt quite a bit, you'll know. Add pepper to taste.

Place some onion and bell pepper strips on top of the roast, then place the rest of the onion and peppers, along with the cabbage, around the roast.

Cook at 350 for 3 hours, covered.

Remove from oven, drain off excess liquid. Add in squash, mushrooms and eggplant, recover and cook about another hour (until those veggies are done). Remove cover and turn up to 400 and cook another 30 minutes, if you like your veggies and roast a little brown.

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Remove from oven, let sit for a few minutes, then slice the roast across the grain. Its good to slice it so that there is some garlic in every slice. Yum!

Green bell pepper will work, we just happened to have a sale on colored bell peppers at a local store, so I used them.
- posted by James @ 7:39 AM