Apples, pumpkin, cinnamon, ginger, sweet potatoes, cranberries, squashes, soups, roast… just a few of favorite fall kitchen smells and fall foods.   There is no time of the year that I enjoy cooking during than I do in the fall.

The cooler weather, crisp breezes, leaves / trees changing colors, store actually carrying pumpkins, local apples and a large variety of squashes, all of these things get me in the mood to cook.

One of the first fall meals I cooked this year was roast with roasted carrots and onions and then mashed potatoes and green beans.   This was actually one of the first times I have fixed a roast, all on my own, usually that was something my grandmother would fix or it was something friends would fix.

When we had our first cooler weekend, I decided that it was time for roast.

Classic Roast

2 ½ to 5 pound roast (not frozen)

kosher salt

black pepper

olive oil

1 to 2 onions peeled and quarter

carrots about 6 to 8, 2-inch pieces

2 to 4 cups of beef broth (stock)

Preheat the oven to 275 degrees.

Season roast generously with salt and pepper on all sides, then set aside.

In a Dutch oven heat about 3 tablespoons of olive oil (over medium high heat).   When the oil is hot, add the onions. Brown the onions on all sides and then remove.   Add the carrots and toss around until they are brown on all sides, then remove.   Add the roast to the pot and sear it on all sides.   After the roast has been seared on all sides remove the roast to a plate.   Add 1 cup of beef broth to deglaze the pot; use a whisk to scrape the browned bits from the bottom of the dish.   Add the browned meat to the pot and add enough beef broth to cover the meat halfway, about 4 cups. Add the onions and carrots back to the pot.

Put the lid on the pot and place in the oven. Roast for about 3 hours for 2 ½ to 3 pound roast or 4 hours for a 3 to 6 pound roast.

I made steamed green beans and mashed potatoes to accompany the roast.   All in all it was a yummy meal…