Recipe(tried): Mrs. Souda's Greek Roast and Veggies

Hello Everyone!

What a wonderfully beautiful day it is today...the sun is shining, there's a gently breeze in the air and the sky is the prettiest blue imaginable....

I know I have told you the story of Mrs. Souda...a wonderful neighbor for many, many years in Miami and a superb cook. This roast recipe is one of my most treasured ones because it's from her and because it's so delicious. She has since passed on but her memory lives on in the wonderful recipes she so lovingly shared with me.

I am off now to run errands and return books to the library...

Happy Monday!!! Gina

Mrs. Souda's Greek Roast

1 eye round roast, about 4-5 lbs.
1/2 head of garlic, minced or crushed
pepper and salt to sprinkle on all over roast
3 Tbsp. olive oil
1 medium chopped onion

Sprinkle salt and pepper all over roast and heat up oil in a big pot. Brown the meat all over with the onions thrown in. When browned, add garlic and let it cook but don't let it get browned.

Transfer meat, garlic and onions into an ovenproof casserole dish with a lid (I use the little speckled metal dutch oven she used; it can be found at all grocery stores)
Add:
1 package of Lipton Onion Soup Mix
1 cup red wine

deglaze the pot you browned the meat in with 1 cup water and scrape all the good little bits up. Pour into the casserole dish. Cook at 350 for 3 hours.

During the last hour, throw in:
2-3 cut up potatoes
2-3 cut up carrots
1 cup sliced mushrooms