Pot Roast time!

Even if the weather isn't cold, the days are shorter and it is darker sooner. A little planning will give you a tasty, easy dinner of hearty pot roast. It is perfect in a slow cooker or a dutch oven.  An added bonus is your house will smell welcoming and wonderful as it is cooking.

Pre heat oven to 300 degrees
1 pkg beef shoulder (package may say pot roast)
1 box beef broth
1- 2 cups water
small pkg baby carrots
potatoes (Your choice. I used small multicolored potatoes)
1large onion
2 tsp used coffee grounds
salt and pepper
2 tsp canola oil
2 tsp ketchup


Oil bottom of dutch oven. Season meat with salt, pepper, and coffee grounds. Brown seasoned beef on both sides. Add 1/2 box of beef broth and 1 cup water. Place in preheated oven. Cook for 2 hours. Check water level. Add water if needed. Increase temperature to 350 degrees. Add ketchup to meat (it's ok if you add it to liquid also.) Cook for another hour. Check liquid level. Add carrots, potatoes and onion chopped into bite size pieces. Add remaining broth and water to cover vegetables. Cook for another hour until vegetables are tender. Serve in bowls with crusty bread. You may have enough for a second meal and the good news is it is even better as leftovers! Enjoy!

Delicious!