Balsamic Roast with Carrots and Onions over Mashed Potatoes


So, I completely forgot to have a “pretty plate” to take a picture of! I had my cousin and her boyfriend come visit us, and I served this yummy dinner. So, we all just served up a plate, and sat down! My husband goes “you didn’t take a picture…”. Yeah, it’s that often now that I have this blog, that he realizes when such a thing is absent! HA! So, I quick whipped out my camera, and took this beauty… heh. Oh well!

Mashed potatoes are a recipe listed previously. Rolls also. The salad is just a lettuce salad with a cilantro lime dressing you can find here (my mom made it):

So, this recipe will be primarily for the Beef. You can hardly see it in the picture, it’s not spotlighted at all… BUT, my cousin’s boyfriend, Andrew, called it stupendous! So!!!!!! I’d say it went off well!!! ūüôā Shari (my cousin) says, “yes, put on your blog that your guests thoroughly enjoyed it!”. So, here I did!

Balsamic Beef Roast with Carrots and Onions


  • 3¬†lb beef chuck roast
  • 1 cup beef broth
  • 1/2 cup light brown sugar
  • 1/4 cup balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 tsp kosher salt
  • 1/2 onion cut in large pieces
  • 8 carrots peeled and cut into large pieces
  • 1-2 tsp of minced garlic



  1. Place the roast on the bottom of the crock pot and press the brown sugar onto the top of the roast firmly.
  2. Whisk together all the remainig  ingredients and add to the to the top of the roast. add onions and carrots. Cover and cook on low for 6-8 hours. Remove roast and shred with a fork, return to juices.
  3. Serve and enjoy. The gravy is delicious with mashed potatoes too!



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Lemon Zucchini Muffins with a Lemon Glaze


These are DELICIOUS! They are so light and fluffy, and lemony! They taste like summer! And, you get to use up a zucchini that’s been sitting in your fridge for a little bit too long! YUM!


  • 2 cups¬†all purpose flour (then remove 2 TB and put back into bag of flour)
  • 2 Tb of corn starch ( to replace the 2 TB of flour you removed)
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cups sugar
  • 2 TB lemon juice
  • 1/2 cup buttermilk (If you don’t have buttermilk, just add 1/2 TB of white vinegar to your milk and let sit for 2-3 min)
  • zest of 1 lemon
  • 1 cup zucchini grated (on the cheese grater)

Glaze Ingredients:

  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB skim milk (or unsweetened coconut milk)


  1. Mix flour, salt, corn starch and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased muffin tin. It makes about 16 muffins.
  6. Bake at 350 for 12-15  minutes.
  7. While still warm, make glaze and spoon over the muffins and then sprinkle lemon zest over the top.