Roast Beef

roast beef

2 lb rump roast

1 stick margarine, melted

1 can beef broth

1 large onion, chopped


Preheat oven  to 325.

Season with salt and pepper then sear the roast in oven safe cast iron pot.   Add butter and beef broth, along with the onion after roast is browned.

Cover and bake at 325 for 3 hours.


First time I used my Le Creuset and I just love it!  Roast was fork tender and recipe is a keeper, per my husband. Clean up was a breeze.







Roasted Potatoes and Carrots

pot carrot

6 potatoes, scrubbed and in chunks

16 oz  package baby carrots

1 McCormick brown gravy packet

1 Lipton golden onion packet


Mix brown gravy and golden onion packets with 2 cups water (total). Pour over carrots and potatoes in covered glass pan.

Bake at 325 for 2 hours.  Remove and add seasoning ( I used my favorite seasoning  of Perfect Pinch Roasted Garlic and Bell Pepper ).

You could also add onions and green peppers to the mix. Will try that next time!






Peach Pie

peach pie

( adapted from Pillsbury and commenter)

1 lb frozen peaches

1 cup brown sugar

1/2 cup white sugar

sprinkle of lemon juice

Mix peaches, brown sugar and lemon juice together in bowl. Spread in baking dish in single layer and bake at 400 for 45 minute, until soft and bubbling.

Mix in one cup white sugar and pour into oven safe pan ( I used mini cast iron bakers). Can also add 1 tsp vanilla.

Cover with pie crust, cut to fit. Brush peach preserves on top lightly.

Bake at 400 for 30-45 minutes, until brown.  Dot crust with butter and serve while warm.

IMPORTANT: Put pans on cookie sheet to bake, pie will bubble over and make a mess in your oven otherwise! Learned this one the hard way!!