Beef Roast and Vegetables

So... on the way home, I figured that B- would not want another dinner of hot dogs (yep that is what we had the night before) so I dropped by the grocery store. ... I was thinking... something good that does not take a lot of prep. So, I picked up some Carrots, had potatoes and onions at home and I grabbed a 2 pound beef roast.When I got home I plopped that roast in a baking pan (after cleaning out the last few chess squares that had last been made in the pan) and then started adding the accoutrements. Around the roast I scattered a couple handfuls of baby carrots, about 3/4 chopped onion, a couple small white potatoes cubed and then I poured over the top about 1/2 cup of "italian dressing' I had made up the night before that consisted of 1/3 cup olive oil less than 1/4 cup Oregeno Basalmic Vinegar and some Tomato Onion Seasoning. Over that I poured a cup of warm chicken stock.

I put Aluminium foil over the top and baked it all in a low (325 degree F) oven for a couple hours.

When it was near done, B suggested that we add some of the Demi-Glace (aka. "Meat Jellie") that he had picked up recently at a Williams and Sonoma on a lunch break (on an aside..... must be nice to take more than a 5 min coffee break for lunch)

So we did... add a large tablespoon to the stock that had formed ..... cooked for about 20 more minutes and then served with some texas toast cheesy bread. By then I was on this Kim Crawford Chardonay that is in the pic.