Roast Beef with Roasted Vegetables

Saturday November 17

Bottom round roasts were on sale at the IGA, and when cold weather is coming on, there's nothing better or simpler than a classic roast beast.
We didn’t' even bother with the red wine deglaze, but followed the directions of the Department of Redundancy Department (they're back again) and had au-jus gravy.

Back in spring, we steamed vegetables, but in fall it's better (and easier, and creates fewer dishes to wash) to roast your rude root vegetables in the same pan as the roast beast. We did shallots and chopped carrots and parsnips for the last hour in the low oven, and they came out brown and tasty.