The Wife’s Roasted Vegetables
Tonight I decided to make something that would go perfect with this stormy day. It has not rained in over two months, we were long over due. I tend not to eat as heavily when my husband is away, which makes this the perfect go to dinner that is both filled with flavor & light.
Recipe:
1 Bag of Large Carrots
1 Bag of Celery (with stalk)
3 Springs of Fresh Rosemary
1/2 Yellow Onion
3 Garlic Cloves
1 Bag of Tri-Colored Fingerling Potatoes
1/2 Red Bell Pepper
1 32oz. of Beef or Vegetable Cooking Stock (Swanson’s)
4 Beef or Vegetable Bullion Cubes
2 Tbs. Lard
2 Tbs. Fresh Ground Black Pepper
I start by turning my crock pot on high to get it warm. Then I add in the stock and all of the cut vegetables. I do not cut the potatoes, I put them in whole. Let cook for about 5 hours or until vegetables are tender.